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]
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
- 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.