Replies

Well, you could do it on spiralized zucchini, or spaghetti squash - but we’ve never found that very satisfying.

Or is it the Tahini?

I liked the idea because one of my favorite recipes is Eggplant with a Tahini sauce (and this is another pretty low-carb veggie dish):

Roasted Eggplant with Tahini Dressing

2 medium eggplants (about 1 1/4 pounds total), trimmed and halved lengthwise

coarse sea salt

freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 tablespoons finely chopped flat-leaf parsley

DRESSING:

3 tablespoons well-stirred tahini

2 tablespoons plus 1 teaspoon fresh lemon juice

2 tablespoons hot water

1/2 teaspoons fine sea salt

1/8 teaspoon minced garlic

1/8 teaspoon ground cumin

For Eggplant: Heat oven to 425°F with rack in middle. Line a baking sheet with parchment paper. (It helps to first sprinkle the eggplant halves with salt, and let them “drain”, flesh side down, in a large colander for about 30 minutes before roasting. It helps to reduce the moisture content of the dish.)

Put eggplant pieces on prepared baking sheet, flesh-side up. With the tip of a sharp knife, score flesh, about 3/4 inch deep. Season eggplant with salt and pepper, and drizzle with oil. Roast, rotating pan once halfway through, until eggplant flesh is soft and collapsed and edges are deep golden, 35 to 40 minutes.

For Dressing: While eggplant is roasting, in a bowl, whisk together all dressing ingredients. Remove eggplant from oven and sprinkle with salt.

Transfer to serving plates, drizzle with half of the dressing and sprinkle with parsley. Serve with remaining dressing.