Roasted Eggplant with Tahini & Quick Shatta

Overhead view of Roasted Eggplant with Quick Shatta Recipe on a white platter on a light wood background

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5 from 2 votes

Roasted Eggplant with Tahini & Quick Shatta

Prep Time35 mins

Cook Time30 mins

Pickling time30 mins

Total Time1 hr 35 mins

Course: Main Course

Cuisine: Middle Eastern

Servings: servings

Calories: 292kcal

Author: Gluten Free & More

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

US Customary - Metric

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

*The more tomatoes you add, the less spicy the shatta will be. I find 4 to be spicy but it doesn’t blow your head off. You can start with 2 and taste as you go.

Nutrition