I plan to use tahini sauce sometime, I could drink that by the glass. Have used Bitchin’ Sauce from Costco. Took a flyer. That stuff is approved! Excellent.
It’s Easy to like food, lol.
It’s very good, even if you just use it as a dip for pita or other flatbread.
I have an eggplant recipe that uses a tahini sauce. I can’t remember where I got it, but I’ve made it many times and it’s very good:
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.