Sandwiches,Snacks

Tahini Eggplant Toasts

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.

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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.
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