Introduction

Calling all eggplant lovers! Are you ready to embark on a culinary journey to the heart of Morocco? Our Moroccan Spiced Roasted Eggplant with Tahini Sauce is an explosion of flavors that will tantalize your taste buds and leave you craving for more. This tantalizing appetizer or side dish combines the smokiness of roasted eggplant with the earthy warmth of Moroccan spices and the creamy richness of tahini sauce. Get ready to spice up your meals with this delightful creation!

Ingredients

The key to this culinary masterpiece lies in the perfect blend of spices and the freshness of the ingredients. For the roasted eggplant, you'll need:

• 2 medium-sized eggplants, cut into 1-inch cubes
• 3 tablespoons of olive oil
• 2 teaspoons of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of ground turmeric
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cayenne pepper
• Salt and black pepper to taste

For the heavenly tahini sauce, gather:

• 1/2 cup of tahini
• 1/4 cup of warm water
• 2 tablespoons of lemon juice
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1/2 teaspoon of salt
• 1/4 cup of chopped fresh parsley

Steps

Now, let's dive into the tantalizing process:

1. Prepare the Eggplant: Preheat your oven to 400°F (200°C). In a large bowl, combine the eggplant cubes with olive oil, cumin, coriander, turmeric, paprika, cayenne pepper, salt, and black pepper. Toss to coat evenly. Spread the eggplant onto a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly browned.

2. Make the Tahini Sauce: In a separate bowl, whisk together the tahini, warm water, lemon juice, garlic, cumin, and salt until smooth. Taste and adjust seasonings as desired. Stir in the chopped parsley for a burst of freshness.

3. Assemble the Dish: Once the eggplant is roasted, transfer it to a serving platter. Drizzle the prepared tahini sauce over the eggplant and garnish with additional parsley, if desired. Serve warm and savor the exquisite flavors.

Tips

• For an extra smoky flavor, char the eggplant over an open flame before roasting.
• If you don't have warm water, use room-temperature water and microwave it for a few seconds.
• Feel free to adjust the amount of spices to suit your taste preferences.
• Serve the roasted eggplant with warm pita bread or flatbreads for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQ

Q: Can I prepare this dish the night before?
A: Yes, you can roast the eggplant and make the tahini sauce a day ahead. Simply assemble the dish just before serving.

Q: How do I know when the eggplant is done roasting?
A: The eggplant is done roasting when it is tender when pierced with a fork and slightly browned.

Q: Can I use canned eggplant instead of fresh eggplant?
A: Yes, you can use canned eggplant, but fresh eggplant will yield a more flavorful dish.