As I stood in my kitchen, the aroma of roasting eggplant filled the air, instantly transporting me to the bustling markets of the Middle East. This Burnt Eggplant with Tahina is not just any appetizer; it’s a celebration of flavor and health that will surely impress your guests. With its smoky, tender texture beautifully complemented by creamy tahini and crunchy pomegranate seeds, it’s an absolute showstopper. The best part? It’s incredibly easy to whip up, making it an ideal choice for gatherings or a nutritious snack when you crave something homemade yet effortless. Let’s dive into this delicious recipe and discover how simple it can be to create an elegant dish that packs a punch—are you ready to transform your eggplant game? Why is Burnt Eggplant So Irresistible? Smoky Flavor: The roasting process enhances the eggplant’s natural sweetness while adding that rich, smoky depth that’s simply divine. Creamy Texture: Topped with tahini, each bite melts in your mouth, elevating your snacking or appetizer game. Quick & Easy: From preparation to plating, this dish comes together in no time, perfect for busy weeknights or last-minute gatherings. Versatile Garnish: Feel free to swap in different toppings; chopped nuts or fresh herbs can elevate the flavor and presentation even further! Crowd-Pleaser: With its vibrant colors and delightful taste, your guests will rave about this dish, wanting to know the secret behind your homemade charm! For more delightful variations, check out my Eggplant Casserole Savory or get inspired by our family-favorite Provencal Eggplant Tomato. Burnt Eggplant Ingredients For the Eggplant • Eggplant – The star of the dish, choose medium to large ones for optimal roasting. For the Tahina • Tahini – This sesame paste brings a creamy richness; water can be added for the desired thickness. • Water – Start with 6 tablespoons to dilute tahini; adjust for a smoother consistency. • Lemon Juice – Fresh lemon juice brightens the dish and balances the tahini’s richness. • Kosher Salt – Use to enhance flavors in the tahini mix; adjust to your taste. For Garnish • Pomegranate Seeds – Adds a sweet pop, both visually and flavor-wise; chopped nuts can be a delicious alternative. • Parsley Leaves – Fresh parsley not only garnishes but adds a burst of color and flavor. Enjoy creating this Burnt Eggplant masterpiece that beautifully showcases Middle Eastern flavors while being vegetarian and gluten-free! Step‑by‑Step Instructions for Burnt Eggplant Step 1: Prepare Eggplant Preheat your oven to 500˚F (260˚C). Take your medium to large eggplant and use a fork to poke holes all around its surface. This will help steam escape and prevent bursting during roasting. Place the eggplant directly on a sheet pan, ensuring there’s space for air to circulate. Step 2: Roasting Position the sheet pan on the top oven rack, approximately 6 inches from the heating element. Broil the eggplant for 30-45 minutes, turning it every 10 minutes. You’ll know it’s ready when the skin is charred and the eggplant feels very soft to the touch. Keep an eye on it to achieve that beautiful burnt look. Step 3: Make Tahina While the eggplant is roasting, prepare your tahini sauce. In a bowl, mix together tahini, water, lemon juice, and kosher salt. Stir until the mixture is smooth and spreadable, adjusting the thickness by adding more water if necessary. Set it aside to let the flavors meld while you finish the eggplant. Step 4: Finish Eggplant After the eggplant has finished roasting, remove it from the oven and let it sit for about 10 minutes to cool slightly. This makes it easier to handle. Carefully peel off the charred skin using your fingers or a small knife, aiming to maintain the eggplant’s shape. Step 5: Assembly On a serving platter, gently smash the peeled eggplant with a fork, spreading it out to create a rustic look. Then, generously drizzle the tahini sauce over the top, followed by a splash of olive oil for richness. Lastly, add your vibrant garnish of pomegranate seeds and fresh parsley for the perfect touch. Step 6: Serve Your delightful Burnt Eggplant with Tahina is now ready to be savored! Serve it warm or at room temperature with pita chips or crackers on the side. This dish is great for sharing, making it a star at any gathering or a healthy snack option. Expert Tips for Burnt Eggplant Choose Quality Eggplant: Look for medium to large, firm eggplants without blemishes for the best texture and flavor when roasted. Achieve Perfect Char: Ensure the eggplant is fully charred by broiling close to the heat source and turning it frequently for that deep smoky flavor. Adjust Tahini Consistency: Start with 6 tablespoons of water when mixing tahini; add more until you achieve your desired thickness for a smooth sauce. Cooling Time: Let the roasted eggplant cool bit after cooking for easier peeling. It will also prevent it from breaking apart while you prepare your dish. Garnish Variations: Don’t hesitate to get creative with toppings! Chopped nuts or a sprinkle of smoked paprika can add an extra burst of flavor to your Burnt Eggplant. Burnt Eggplant Variations & Substitutions Feel free to customize this dish to suit your taste or dietary preferences with these fun variations! Spiced Tahini: Add cumin or smoked paprika to the tahini mix for a warm, earthy flavor that enhances the smoky notes of the eggplant. Citrus Twist: Substitute lime juice instead of lemon for a zesty kick that brightens the rich tahini sauce. Garlic Lovers: Mix in roasted garlic to the tahini for a deeper, more robust flavor. This addition packs a flavorful punch! Nutty Crunch: Top with toasted pine nuts instead of pomegranate seeds for a delightful crunch and nutty flavor that pairs beautifully with the creamy tahini. Herb Infusion: Experiment with fresh herbs like mint or cilantro as a garnish to bring a refreshing element that complements the dish well. Heat It Up: Add a dash of cayenne pepper or chili flakes to the tahini for a spicy twist that brings a zing to your appetizer. Cheesy Delight: For a non-vegan option, sprinkle with feta cheese for a salty, creamy addition that elevates this dish into a crowd-pleaser. Vegetable Medley: Layer thin slices of zucchini or bell peppers alongside the eggplant before roasting to create a colorful veggie tray, perfect for serving at gatherings. Feel inspired to mix and match these ideas based on what you have at home or the flavors you adore. If you love eggplant dishes, don’t forget to check out my family-favorite Provencal Eggplant Tomato for more delicious variations! Make Ahead Options These Burnt Eggplant with Tahina are perfect for meal prep and can save you valuable time during busy weeknights! You can roast the eggplant up to 24 hours in advance; just cool it completely and store it in an airtight container in the refrigerator. Prepare your tahini sauce at the same time and refrigerate that too (it will keep well for up to 3 days). When you’re ready to serve, simply reheat the eggplant gently in the oven until warmed through, then spread the tahini over it, drizzle with olive oil, and garnish with pomegranate seeds and parsley. This way, you’ll enjoy a delicious, homemade appetizer that feels just as fresh and flavorful as when you first made it! How to Store and Freeze Burnt Eggplant Fridge: Store your leftover burnt eggplant in an airtight container for up to 2 days. Make sure it’s fully cooled before sealing to avoid condensation. Freezer: While it’s best enjoyed fresh, you can freeze burnt eggplant for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. Reheating: To enjoy frozen burnt eggplant, thaw it in the fridge overnight and reheat gently in the oven or microwave. Drizzle a little more tahini sauce on top for a refreshing finish. Serving Tip: For optimal taste, serve your burnt eggplant immediately after preparation, but knowing you can store it adds convenience for busy days! What to Serve with Burnt Eggplant with Tahina? Prepare to enhance your dining experience with these delightful pairings that will make your smoky eggplant dish shine even brighter. Warm Pita Bread: Soft and fluffy, pita bread is perfect for scooping up the creamy tahini and tender eggplant, making each bite a pleasure. Crispy Falafel: Golden-brown falafel adds a satisfying crunch and protein boost while their herby flavors beautifully complement the smoky eggplant. Tabbouleh Salad: This refreshing parsley and bulgur salad brings a zesty brightness that contrasts perfectly with the richness of burnt eggplant and tahina. Roasted Vegetable Medley: A colorful mix of seasonal vegetables roasted just right will create a wonderful textural balance alongside the smoky softness of the eggplant. Hummus Platter: Traditional hummus offers a smooth and creamy contrast, while its garlicky notes provide depth that pairs well with the burnt eggplant’s intense flavor. Mint Tea: Refreshing and aromatic, a glass of cool mint tea serves as a wonderful palate cleanser and adds a hint of sweetness to the meal. Pickled Vegetables: Adding tangy pickled vegetables introduces a burst of acidity that cuts through the creaminess, enhancing the overall flavor profile of your dish. Chocolate Cake: A slice of rich chocolate cake for dessert will elevate your meal, offering a lovely sweet finish after the savory delights of burnt eggplant. These pairings are sure to make your burnt eggplant shine at any gathering or leisurely dinner at home! Burnt Eggplant with Tahina Recipe FAQs How do I know if my eggplant is ripe? Absolutely! When selecting eggplants, choose medium to large ones that feel firm and heavy for their size. The skin should be smooth and shiny, with no dark spots or blemishes. If it yields slightly when pressed, it’s just the right ripeness! What’s the best way to store leftover burnt eggplant? Very! Store any leftover burnt eggplant in an airtight container in the fridge for up to 2 days. Make sure it’s cooled completely before sealing to prevent moisture buildup, which can affect texture. Can I freeze leftover burnt eggplant? Absolutely! While it’s best enjoyed fresh, you can freeze burnt eggplant for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag to avoid freezer burn. When you’re ready to enjoy it, simply thaw in the fridge overnight and reheat gently. Why is my tahini sauce too thick? What should I do? Not an issue at all! If your tahini is too thick, you can easily adjust the consistency. Start by adding a little more water, about a tablespoon at a time, until you reach your desired thickness. Mix well, tasting as you go along to ensure it’s still delicious. Can I make this dish in advance? Certainly! You can prepare the burnt eggplant and tahini sauce separately ahead of time. Just store each in airtight containers in the fridge for up to 2 days. When ready to serve, simply reheat the eggplant gently and drizzle the tahini sauce just before serving for a fresh taste. Are there any dietary considerations I should know about? Very much! This burnt eggplant dish is vegetarian and gluten-free, making it suitable for a wide range of diets. However, always be conscious of nut allergies if you decide to use nuts as a substitute for pomegranate seeds. Savory Burnt Eggplant with Tahina: A Smoky Delight This Burnt Eggplant with Tahina is a smoky, flavorful appetizer that’s simple to prepare and sure to impress your guests. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 45 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 4 servingsCourse: AppetizersCuisine: Middle EasternCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Eggplant1 Medium to large eggplant The star of the dishFor the Tahina1/2 cup Tahini Sesame paste6 tablespoons Water Adjust for desired thickness2 tablespoons Lemon Juice Freshly squeezed1 teaspoon Kosher Salt Adjust to tasteFor Garnish1/2 cup Pomegranate Seeds Sweet and colorful1/4 cup Fresh Parsley Leaves Chopped Equipment Ovenbaking sheetMixing bowlFork Method Step-by-Step Instructions for Burnt EggplantPreheat your oven to 500˚F (260˚C). Poke holes in the eggplant's surface and place it on a sheet pan.Roast the eggplant for 30-45 minutes, turning every 10 minutes until charred and soft.Mix tahini, water, lemon juice, and kosher salt in a bowl until smooth. Adjust thickness as needed.Let the roasted eggplant cool for 10 minutes, then peel off the charred skin.Smash the peeled eggplant on a platter, drizzle with tahini sauce, add olive oil, pomegranate seeds, and parsley.Serve warm or at room temperature with pita chips or crackers. Nutrition Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 200mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 70mgIron: 1mg NotesEnjoy creating this Burnt Eggplant masterpiece that beautifully showcases Middle Eastern flavors while being vegetarian and gluten-free! Tried this recipe?Let us know how it was!
