Pink Tahini over Roasted Eggplant

Pink tahini over roasted eggplant is not only a pretty colored dish, but also super healthy, nutritious and delicious. The crunch from the pine nuts and the softness of the eggplant with the tang of the lemony beet tahini, create a yummy, sophisticated dish, full of interesting flavors.



Pink tahini:

1 beet, steamed

1 cup of tahini paste

2 tablespoons fresh lemon juice

1.5 cup water



Roasted Eggplant:

4 eggplants

Olive oil


For serving: pine nuts raw or roasted.



Pink tahini:

In a food processor add all the ingredients and blend until very smooth. 

Roasted eggplant:

Heat oven to 375F.

Cut the eggplants lengthwise to half.

Use a knife to make slits diagonally cris-cross.

Drizzle with olive oil and salt.

Take a baking sheet, and lay the eggplant facing down.

Bake for 45 minutes, until very tender.

Then, flip the eggplants face side up, turn the oven to broil, and roast the eggplants until golden brown. Now you can assemble the dish:

Drizzle eggplants with the pink tahini, sprinkle with pine nuts and top with parsley. Serve slightly warm.