Instead of steaks, how about swapping in whole-roasted eggplants as your main course tonight? This dish is foolproof and so delicious. You will absolutely impress your dinner guests by this unique and beautiful entree. And how about adding hummus, fresh couscous and maybe a tomato cucumber salad to this plate? Perfect dinner!
Eggplants (as many as you like)
1/3 c. Tahini
1/4 c. Vegenaise
1/3 c. Vegan Yogurt
Juice of one lemon
5 cloves garlic (diced) (take it up a notch by roasting garlic first)
Pinch of paprika
Pinch of Zaatar
Handful of pine nuts
Handful of cilantro or parlsey or dill or microgreens
1. Preheat oven to 350F. Poke eggplant several times with a knife, douse with olive oil and wrap well with tinfoil so there are no air holes. Place them on top of an open stovetop flame (set around medium – medium high) for about 13 minutes, rotating with tongs every two minutes so all sides become cooked.
2. Transfer wrapped eggplants to a pan and bake in oven for another 30 minutes.
3. In the meantime, make your sauce: combine tahini, vegenaise, vegan yogurt, lemon, garlic and salt and pepper in a small container and shake well to mix. To drizzle the sauce on top of the eggplant in the way pictured, you’ll need a plastic sauce squeezer with a thick nozzle (I found mind at Russell Foods on Venables). You’ll probably have extra sauce…a good thing!
4. Plate your eggplants and drizzle with tahini sauce, finish with sprinkles of paprika, zaatar, greens and generous amount of pine nuts. I served mine with an oyster cup full of evoo (Domenica Fiore), paprika, zaatar and sea salt. Enjoy!