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Tahini Eggplant Toasts eggplant
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Tahini Eggplant Toasts

eggplant · garlic · mint · sesame seeds · sumac

The eggplant is one of the most versatile vegetables which can be experimented with many flavours. My favourite type of eggplant is with Middle Eastern and Mediterranean flavours – what I grew up on. To truly enjoy a good eggplant dish you must have one slathered in good olive oil, garlic, olives and herbs. Simple cooking, tons of flavour and fresh ingredients.

This is a Middle Eastern inspired sandwich, with grilled eggplants, smothered in some spicy-garlicky tahini sauce, topped with walnuts, sumac and za’atar. It’s an open sandwich, for which I used whole-wheat sourdough bread, but this will taste good on any kind of bread – white, brown, baguette, sandwich bread, focaccia, pita… I mean, it’s bread, they’re all amazing 🙂 

P.S. These go perfectly with black tea and lemon.

The Recipe
Serves 1

Ingredients

  • 10 eggplant slices, medium
  • 1 tsp garlic, minced
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 1 tsp za'atar
  • 1 tsp sumac
  • 4-5 walnuts, chopped
  • 1/2 cup mint leaves
  • 1/4 cup sesame seeds
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1/4 green chilli
  • 1 tsp salt
  • 3 tbsp thick yogurt

Instructions

  • Heat a non-stick pan on high heat.
  • Turn off the heat and place the sesame seeds to toast.
  • Remove the seeds and place into a mixer.
  • Add the garlic and green chilli and pulse the mixture down. Gradually add the olive oil to make the paste as your pulsing. Then stir in the salt and yogurt.
  • Place in the fridge until ready to use.
  • Soak the eggplant slices in salted water until ready to grill.
  • Brush the eggplant slices with olive oil and some minced garlic.
  • Place on the pan, sprinkle some salt, and cook for 10-15 minutes on each side, or until they are well grilled.
  • Meanwhile, place the bread on a hot pan to toast both sides.
  • Spread some of the tahini on the toasts, followed by some mint leaves.
  • Arrange 5 slices of eggplants on top, drizzle some more tahini and sprinkle sumac and za’atar on top followed by walnuts.

INSTRUCTIONS

ingredients

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