Blitzy Eggplants with Tahini Sauce
A few weeks ago, Rachel from Seed + Mill invited me for a day of cooking fresh produce and taking pictures with other fun content creators! It was enjoyable to work with people from different backgrounds in food styling and cooking. Their unique eye for details genuinely inspired me!
When I saw these adorable fairytale eggplants, I wanted to blister them for that charred flavors and serve them with my signature tahini sauce. These cute eggplants are in season right now. And, you don’t have to do much to enjoy them at their finest!
It’s a low-effort dish with high satisfaction that will make everyone happy.
Total Time: 20 minutes
Makes: 2 servings
7-8 fairytale eggplants
1 tbsp EVOO and a little bit of extra
1 cup tahini
1 cup water
1 lemon, juiced
Mint & roasted pine nuts for garnish
Coat fairytale eggplants with salt, pepper, and EVOO.
Heat up your cast iron pan with a little bit of EVOO until you see the smoke. Make sure the pan is smoking hot. Add oiled eggplants to the hot cast iron pan and cook them until each side gets dark.
While the eggplants are getting blistered, make the tahini sauce by mixing tahini, water, and lemon. Set it aside.
Arrange the blistered eggplants on a plate with a scoop of tahini sauce. Garnish with mint leaves and roasted pine nuts.