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Eggplant Slices With Tahini Cumin Sauce [Vegan]

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I made a really thick and creamy tahini/cumin/parsley sauce to go with these delicious oven-roasted eggplant slices, and yum!

Eggplant Slices With Tahini Cumin Sauce [Vegan]

This Recipe is :

Dairy FreeVegan

Ingredients

For the Eggplant:

  • 3 medium sized eggplant
  • 1 tablespoon olive oil
  • A pinch of sea salt
  • 1 garlic clove, super finely chopped
  • Fresh parsley to serve, chopped

For the Sauce:

  • 1 teaspoon olive oil, for the frying pan
  • 1 small red onion, finely chopped
  • 1 garlic clove, chopped
  • 5 or 6 stems fresh parsley, chopped
  • 1 cup unsweetened non-dairy milk
  • 3/4 cup olive oil
  • 1 teaspoon tahini, plus more to taste
  • 1 teaspoon cumin seeds, plus more to taste
  • 1 teaspoon agave nectar, plus more to taste
  • 1/3 teaspoon salt, plus more to taste

Preparation

  1. Turn the oven to 350°F. While it heats up, slice the eggplant lengthwise into 1/4-inch thick slices. Place them on an oven tray, drip the olive oil over top, and sprinkle the salt and the chopped garlic. Bake in the oven for 15-25 minutes, until soft and a little brown and crusty on the top.
  2. In the meantime, make the sauce. In a frying pan, add the 1 teaspoon olive oil, the chopped red onion, garlic, and the parsley, then fry for 3-4 minutes on low heat, stirring occasionally. The onions should be soft and golden-ish.
  3. While waiting for the onion/garlic/parsley mix, prepare the base of the sauce. Pour the soy milk into a blender, and while running it on high speed, slowly add the olive oil. The slow process helps the sauce thicken, so take your time.
  4. Add the onion/garlic/parsley mix to the blender, plus the tahini, cumin seeds, agave nectar, and the salt. Run the blender again for a minute until the sauce is completely smooth. Taste and adjust the seasoning if needed. Place in a serving bowl in the refrigerator, where it will thicken further. When the eggplant is ready, serve with sauce and garnish with lots of freshly chopped parsley.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Eggplanttahini

 

AUTHOR & RECIPE DETAILS


photo

Ida Hemmingsson-Holl is the creator of the new food blog Planet Plant-Based. She cooks vegan food, naturally free from gluten and white sugar. Ida has a background as global marketing director for one of the world’s largest media agencies. She currently resides in Munich, Germany with her husband and two children.


 

 



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9 comments on “Eggplant Slices With Tahini Cumin Sauce [Vegan]”

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Mary Perysinakis
3 Months Ago

Making this tomorrow!


Reply
Jayne Evans
3 Months Ago

Agree it looks delicious , may try it with coconut milk , thank you for the idea .


Reply
Raul de Melo
3 Months Ago

It sounds delicious.. I am going to make it for my self


Reply
Seth Robins
3 Months Ago

Terry Mitchell


Reply
Seth Robins
3 Months Ago

Terry Mitchell


Reply
Wray Payne
3 Months Ago

Heidi Elliott


Reply
Catriona Blackburn
3 Months Ago

Stephanie Dadzie


Reply
Caroline Lindström
3 Months Ago

Catrin


Reply
Debie Bechtold
6 Months Ago

The ingredient list does not include the soy milk mentioned for the sauce so can someone running this include the ingredients for the sauce!


Reply


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