Middle Eastern Baked Eggplants

Baked eggplants can be made with all sorts of spices and toppings. The Middle Eastern-inspired combination is really delicious, though. Here they are lightly seasoned with cumin before being baked and topped with tahini dressing, pomegranate seeds and parsley. It gives a wonderful taste with both sweetness, acidity and fattiness. The perfect combination. The Middle Eastern baked eggplants are really delicious served with kebab skewers. For example, this favorite recipe for pumpkin kebab skewers. However, they are also absolutely wonderful for homemade fava beans, perhaps as part of a larger Middle Eastern buffet with a Middle Eastern inspired salad. The possibilities are many when baked eggplant goes with most things - fortunately!

 Eggplants with tahini dressing

The dressing is the absolute favorite: tahini dressing! A wonderful, creamy and mild dressing that goes perfectly with most vegetables. It is important that you use a light tahini to make the dressing. Not a dark and toasted tahini, which you can get from Urtekram, for example. Instead, your tahini should be completely light and liquid, so that it has a mild and not bitter taste. Light tahini can be found at Middle Eastern grocers, and they also have a good variety in Rema1000. 

TIP: Also try the recipe for a delicious eggplant salad with goat cheese