Eggplant Mash
A comforting and versatile dish that pairs roasted eggplant with garlic, tahini, and lemon juice, perfect for any table setting.
Ingredients
Main Ingredients
- 2 large eggplants Choose glossy, unblemished skins for the best flavor and texture.
- 3 tablespoons olive oil Adds richness and enhances the eggplant’s natural taste.
- 3 cloves garlic Fresh, minced for a delightful kick.
- to taste salt Essential for balancing flavors.
- to taste pepper Feel free to adjust to your taste.
- 2 tablespoons tahini For a nutty depth; can swap with Greek yogurt.
- 1 juice lemon Brightens the dish; lime works too.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern.
- Drizzle olive oil over the cut sides of the eggplants and sprinkle with salt and pepper.
- Place them cut-side down on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until the flesh is soft and the skins are wrinkled.
- Remove the eggplants and let them cool for a few minutes before scooping the flesh into a mixing bowl.
Mixing
- Add minced garlic, tahini, lemon juice, and any remaining olive oil to the bowl.
- Mash everything together using a fork or a potato masher until smooth. Taste and adjust seasoning as needed.
Serving
- Serve warm or at room temperature.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze in a freezer-safe bag for up to three months. Reheat gently, adding a splash of olive oil if needed.