cubed eggplant in tahini sauce – recipe

This dish is inspired by a similar version I gobbled up at a lady’s luncheon this past week. Eggplant is my favorite vegetable.

what you need:

  • 1 large eggplant
  • 1 lemon
  • 3/4 c. plain yogurt
  • 1 tbl. tahini
  • 4 or so tbl. olive oil
  • 3 cloves garlic
  • handfull of curry leaves (it’s OK if you don’t have access to these)
  • sumac
  • red pepper powder
  • dried oregano
  • salt

what you do: 


Cut the eggplant into long sections and then chop each section into 1 inch chunks. Put them in a mixing bowl and toss with about 2 tbl. extra virgin olive oil and the juice from half of a lemon. Spread out in an oven safe baking dish and generously sprinkle with sumac and oregano. Roast in oven at 350 degrees until slightly brown and fully tender (I didn’t time this, but about 45 minutes).

Meanwhile . . .

Put a couple more tbl of EVOO in a skillet along with the 3 cloves of garlic, crushed. Use less if you aren’t a garlic fanatic like myself. Add in a small handful of curry leaves. Curry leaves should be available at your local Indian grocery. They have a very unique flavor that I’m not quite sure how to describe, however, they are delicious! If you don’t have them, just use garlic. Sautee over medium heat for a few minutes until garlic starts to brown. Remove from heat.


 In a mixing bowl, combine yogurt, tahini, the juice from the remaining half of the lemon, and the olive oil mixture together. Stir or whisk until well blended.


Add about 1/2 – 1 tsp. red chili powder depending on your spice tolerance. Also add in your salt, about 1 tsp, but again, taste and adjust. Mix once more.


 When eggplant is roasted, remove from oven and stir in with the yogurt based sauce. Serve over warm basmati rice. Garnish with cilantro if desired. This tastes great warm, but some might argue it’s even better chilled, which means, leftovers for breakfast 🙂


We ate the eggplant over rice with baby bok choi as a side.




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