Turmeric & Tahini Roasted Eggplant

Turmeric and Tahini Roasted Eggplant

½ Medium sized Eggplant per person

¼ cup Pine Nuts

¼ cup Raisins

Parsley for garnish

¼ cup Tahini

3 tbspn lemon juice (about 2 large lemons)

1 tspn turmeric powder

2 tbsn olive oil

1 tbsn water

salt and pepper

1.     Preheat the oven to 350 degrees

2.     Slice the eggplant into ½ inch slices

3.     Liberally salt the eggplants- This will release a lot of excess moisture and help get a good char on the slices

4.     After 10 minutes, pat dry the eggplant slices, squeezing out any excess liquid

5.     Place on a baking sheet and drizzle with olive oil

6.     Roast for 20 minutes, until golden brown

7.     On a grill or grill pan, finish the eggplant (5-7 minutes per side)

8.     While the eggplant is cooling slightly, soak the raisins in hot water

9.     Toast pine nuts by placing in an oil-free pan.  Toss on medium heat until golden brown.  You can also tell when they’re done because you will smell a mild nutty flavor.

10. Whisk together tahini, lemon juice, turmeric, olive oil, water, salt and pepper in a bowl

11. Drizzle the tahini sauce on top of eggplant sauces and top with raisins, pine nuts and parsley for garnish