Thank You, Greek sheet pan Chicken is now #1 on my “To Cook” list. Limited knowledge of Greek style dishes but have very much enjoyed my samplings. Just today at Aldi I found frozen pre-breaded eggplant slices. That aces out 90% of the work - and my fumbling - in preparing my now #2 Italian Eggplant Parmigiana!
Buen Provecho!
Eggplant is one of my favorite things. I thought it might be a nice addition to the ‘Greek Chicken Sheet Pan’ recipe.
This is one of my favorite eggplant dishes:
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 chefs 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.