Whole baked baby eggplant with garlic tahini sauce

This is one of my favorite eggplant recipe.
And it is so simple.
Now its the season, so here is the recipe I share with you today!
I normally like to serve it as a starter, but can definately be a great side to a big meal or put on a buffet table with other farm to table goods. Enjoy !

Whole baked baby eggplant with garlic tahini sauce

Bunch of baby eggplants
Olive oil

1 garlic (raw or baked = put the whole garlic head in the oven and bake for about 30 min until soft inside)
1 lemon
2 tbsp white tahini
80ml sesame oil
1 tsp honey

Heat the oven to 180°C.
Cut the eggplant into fans, one time on each side, like a cross.
Put on a baking sheet, and bake in oven for about 1h-1,5 hours until they are all cooked.
In a bowl, press the garlic with a garlic press - or use baked garlic, I personally prefer the baked taste.
Add the tahini and mix well with the garlic. Now put the rest of the ingredients using a spoon or a fork.
Serve as a side dip to the grilled eggplants.


Lina Bou