Blitzy Fairytale Eggplants with Tahini Sauce

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


  1. Coat fairytale eggplants with salt, pepper, and EVOO.

  2. 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.

  3. While the eggplants are getting blistered, make the tahini sauce by mixing tahini, water, and lemon. Set it aside.

  4. Arrange the blistered eggplants on a plate with a scoop of tahini sauce. Garnish with mint leaves and roasted pine nuts.

Minted Tahini Eggplant

Minted Tahini Eggplant!

I can't lie, when I received Plenty - the cookbook by the infamous Yotam Ottolenghi, all I could do was stare at the cover. The longer I stared at it, the more I fell in love! A few weeks later I decided to take a spin on that cover photo. I made one of grandmother's favorite side dishes - Tahini eggplant! As a young boy growing up in Lebanon - eggplant was at every meal. This is my take on a modern healthy lebanese eggplant dish! This could be a main dish, or  a side dish - whatever you prefer :)

 Photos by Jessica Marx

Total Time: 50 minutes
Serves: 4 people


  • 2 large eggplants, washed

  • 3 tbsp EVOO

  • 2 tbsp fresh thyme leaves, chopped

  • 1 tsp fresh rosemary, chopped

  • 1 tbsp ground cumin

  • Salt + black pepper


  • 6-7 parsley leaves

  • 6-7 mint leaves

  • 1 pomegranate, seeded


  • 1 cup greek yogurt

  • 1/2 cup tahini

  • 1 garlic clove, minced

  • 1 tbsp lemon juice

  • 1 tbsp evoo

  • Salt to taste


1.    Preheat oven, or grill to 450F.

2.   Slice the eggplant into thirds, lengthways. Make four small parallel cuts, throughout the heart of the eggplant.

3.    Line a sheet tray with parchment paper, and drizzle with olive oil. place eggplants, cut-side up. Sprinkle with the rest of the olive oil, thyme, rosemary, cumin, salt and pepper. 

4.     Bake for 45 minutes, until brown, soft and tender.

5.    While the eggplants are baking mix greek yogurt, tahini, minced garlic, lemon juice, oil, and salt. Mix until combined, and smooth.

6.   Serve eggplant, with plenty of tahini yogurt. Sprinkle with salt, pomegranate seeds, mint, and parsley.

7.   Sahtein!