Roasted Eggplant with Tahini & Quick Shatta
Eggplant is an excellent dish to serve to guests at a dinner party, lunch, or even for brunch. It’s one of those foods that can satisfy vegetarians and meat-eaters alike and it’s not overly abundant at most restaurants, so to me it feels special when you cook it for people. This Roasted Eggplant with Tahini & Quick Shatta recipe is full of flavor from the shatta, quick-pickled chilies, and tahini sauce. You won’t know which component to love more, but luckily you don’t have to because they all are meant to complement each other.
Shatta, if you’re not familiar, is a Middle Easter hot sauce. I made this one with red Fresno chili peppers, plum tomatoes (use more tomatoes to make it less spicy), salt, oil, and Marukan Seasoned Gourmet Rice Vinegar. It’s really simple, so don’t let the idea of a new sauce intimidate you! The quick-pickled chilies are simply a mix of more Fresno chilies with more of that delicious seasoned rice vinegar. I like to use the seasoned one in this recipe because it simplifies everything for you and you don’t have to add a bunch of seasonings yourself.
The roasted flavors of the eggplant and the mild, creamy taste of the tahini sauce help to balance out the spiciness of the shatta and pickled chilies, bringing everything together in delicious harmony. You’ll love this unique dish!
Roasted Eggplant with Tahini & Quick Shatta
Ingredients
For the Quick Red Shatta:
- 6 red chili peppers (such as Fresno), coarsely chopped
- 2-6 whole canned plum tomatoes – see note*
- ½ teaspoon kosher or fine sea salt
- 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar
- 8 tablespoons olive oil
For the Quick Pickled Chilies:
- 4 red chili peppers (such as Fresno), thinly sliced, seeds and all
- 4 tablespoons Marukan Seasoned Gourmet Rice Vinegar
For the Tahini Sauce:
- ½ cup tahini paste
- 3 tablespoons fresh lemon juice
- 2 cloves garlic , minced or grated
- ½ teaspoon kosher or fine sea salt
- Ice water
For the Roasted Eggplant:
- 3 large eggplants
- Olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- Tahini sauce
- Quick Red Shatta
- Quick Pickled Chilies
- 3 tablespoons toasted pine nuts
- ¼ cup cilantro leaves , coarsely chopped
Instructions
Make the shatta:
- Place the chilies, tomatoes, and salt in a food processor and pulse a few times until coarsely chopped – do not over process. Scrape down the sides of the bowl. Add the vinegar and olive oil and pulse a couple more times until just incorporated.
- Transfer to a small bowl and set aside. If not using right away, transfer to a jar and refrigerate covered for up to one week.
Make the pickled chilies:
- Combine chilies and vinegar and let pickle for at least 30 minutes at room temperature. If not using right away, store in a covered jar in the refrigerator for up to two months.
Make the tahini sauce:
- Combine the tahini paste, lemon juice, garlic, and salt in the bowl of a food processor and process to combine. Add 2 tablespoons of ice water at a time (it may seize up on you, that’s normal) and continue processing until you have a smooth, light sauce. It should turn almost white. If the sauce is too thick, simply add more water, a little at a time.
- This recipe can be made without a food processor, simply use a whisk to combine. Can be made ahead up to five days and stored, covered, in the refrigerator.
Make the roasted eggplant:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut the eggplants into ½-inch slices, then cut the slices in half to create half-moons. Lay the eggplant slices on the prepared baking sheet, brush with olive oil, sprinkle with salt and pepper, flip over, and do the same to the other side.
- Roast the eggplant for 15 minutes, flip the slices over, and roast for another 10-15 minutes or until nicely browned and cooked through.
- Place the eggplant on a platter, drizzle with tahini sauce, add some shatta and pickled chilies, scatter the pine nuts and cilantro over the top, and serve extra tahini sauce and shatta on the side. Can be served warm or at room temperature.
Notes
Nutrition
Watch this recipe in action!
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