What is the best way to prepare the eggplant for this recipe?

Slice the eggplant lengthwise into 1/4-inch thick pieces, then drizzle with olive oil, sprinkle with sea salt and finely chopped garlic before baking at 350 degreesF until soft and slightly browned.

How do you achieve the thick, creamy consistency for the tahini cumin sauce?

The sauce thickens by slowly adding 3/4 cup of olive oil to 1 cup of unsweetened non-dairy milk in a blender running on high speed, which emulsifies the ingredients effectively.

Can I adjust the flavor intensity of the tahini cumin sauce?

Yes, the recipe specifies 'plus more to taste' for tahini, cumin seeds, agave nectar, and salt, allowing you to customize the seasoning to your preference.

What kind of non-dairy milk should I use for the sauce?

The recipe calls for unsweetened non-dairy milk, giving you flexibility to choose your preferred variety, such as soy, almond, or oat milk, ensuring it doesn't add unwanted sweetness.

How should I store any leftover eggplant and tahini sauce?

Place the tahini cumin sauce in a serving bowl and refrigerate, where it will thicken further. The baked eggplant can also be stored in the refrigerator in a separate airtight container.

1.7K Views 10 years ago

Eggplant Slices With Tahini Cumin Sauce
[Vegan]

Name: Eggplant Slices With Tahini Cumin Sauce [Vegan]
Cook time: 30 min
Yield: 8-10
Ingredients: 3 medium-sized eggplant; 1 tablespoon olive oil; A pinch of sea salt; 1 garlic clove, super finely chopped; Fresh parsley to serve, chopped; 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

IH By: Ida Hemmingsson-Holl

Author Bio

Creative plant-based dishes for adventurous foodies. Ida Hemmingsson-Holl is the creator of the new food... Read More

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Oven-baked eggplant slices drizzled generously with creamy tahini cumin sauce, garnished with fresh chopped parsley on a serving plate.

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Eggplant Slices With Tahini Cumin Sauce [Vegan]

197.1

8-10

Dairy Free

Vegan

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

Ingredients You Need for Eggplant Slices With Tahini Cumin Sauce [Vegan]

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

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How to Prepare Eggplant Slices With Tahini Cumin Sauce [Vegan]

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.
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.
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.
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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.