Ingredients:

  • 2 large (1.5 lb / 680g) eggplants, sliced into 1-inch rounds
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) sea salt
  • ½ tsp (3g) cracked black pepper
  • 1 tsp (2g) smoked paprika
  • ¼ cup (60ml) runny tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) warm water
  • 1 small (15g) garlic clove, minced
  • ¼ tsp (1.5g) cumin

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Arrange the eggplant rounds in a single layer on the baking sheet, ensuring they are not crowding each other.
  3. In a small bowl, mix the olive oil, sea salt, black pepper, and smoked paprika. Brush both sides of each eggplant slice generously with the oil mixture.
  4. Slide the tray into the center rack and roast for 20–25 minutes, then flip each slice.
  5. Return to the oven for another 10–15 minutes until the slices are tender and the edges are deeply caramelized and mahogany-colored.
  6. While the eggplant is roasting, combine tahini, lemon juice, minced garlic, and cumin in a bowl and whisk vigorously.
  7. Slowly add warm water one tablespoon at a time, whisking constantly, until the sauce reaches a smooth, pourable consistency.