Roasted eggplant with tahini

January 03, 2007

Serves 4

In the latest Nigel Slater book (not in the new Schlesinger collection), the English food writer offers eggplant that is roasted, then served with a yogurt-tahini dressing. Add a hearty grain and a green salad, and you have a fine meal.

2 medium eggplant s 1/2 cup olive oil Salt and black pepper, to taste Pinch of ground cardamom 3 tablespoons plain low-fat yogurt 1 1/2 tablespoons tahini paste Juice of 1/2 lemon 1 1/4 teaspoon fresh thyme leaves 1/4 cup pine nuts, toasted 1. Set the oven at 400 degrees.

2. Remove the stems from the eggplants. Quarter each one lengthwise. Cut the pieces into thirds to make shorter lengths.

3. In a roasting dish, toss the Notes: eggplant with all but 1 tablespoon of the olive oil, salt, pepper, and cardamom. Roast for 45 minutes or until the eggplant is soft and toasted.

4. Meanwhile, in a bowl, whisk the yogurt, tahini, and the remaining 1 tablespoon of oil. Add salt, pepper, lemon juice, and all but 1/4 teaspoon of the thyme leaves.

5. Transfer the warm eggplant to the dressing and toss gently until lightly coated. Spoon onto a serving plate and scatter with the toasted pine nuts and the reserved 1/4 teaspoon thyme leaves. Adapted from "The Kitchen Diaries, A Year in the Kitchen with Nigel Slater"