Roasted Eggplant Bites With Yogurt, Feta & Tahini Sauce
July 20, 2014
2 Japanese eggplants, cut into 1/2" slices
Hot smoked paprika, optional
1 T Butter
2 T Pine nuts
Yogurt Feta Tahini Sauce: 1/4 C Tahini (sesame paste)
2 T Honey
3 oz Feta cheese
3 oz Greek yogurt
1 Lemon, zested and juiced
- Preheat oven to 425 degrees.
- Lay sliced eggplant on a sheet pan, and brush both sides with plenty of olive oil. Sprinkle with salt, pepper, and/or hot paprika if using. Roast 20 to 25 minutes or until golden.In the meantime, heat a small saute pan. Add butter and, when foamy, add pine nuts and a pinch of salt. Watch carefully! They burn quickly. Lightly brown then remove from heat, reserving the butter.
- To a food processor, add tahini, honey, feta, yogurt, and lemon juice. Blend until smooth and creamy then stir in the lemon zest.
- To assemble, place eggplant slices on a platter. Top each with a dollop of sauce then sprinkle pine nuts and butter all over and garnish with mint. Finish with a sprinkle of black pepper and a pinch of salt.* Recipe can be halved.** Can be served hot or at room temperature
Makes about 24 appetizer bites
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