I typically eat these straight off the baking sheet, standing up, no fork, just a glass of red wine in one hand.

I think they’re best this way, but you’re welcome to eat them however you'd like. They’d work well with a yogurt sauce with lemon and garlic. Maybe some bread. A fork.

I’ve used fairytales with this recent batch. They work well from both a taste and presentation perspective. Fairytales, as their name suggests, are petite, rather adorable, and much less seedy than their larger counterparts (eggplant is a seed-bearing fruit — technically a berry). I also find them to be a bit more flavorful and tender than bigger versions.

Once late summer hits, you’ll find heaping piles of them at pretty much any farmer’s market or grocery store selling local fare, but if you can’t find them, don’t fret — any varietal will do.

Makes about 2 servings.


Tahini-Glazed Eggplant



8 fairytale eggplants, halved (if you’re using another varietal, try to match this quantity)

2 tablespoons tahini

1 tablespoon agave

1-2 cloves garlic, minced

1 tablespoon lemon juice

2 tablespoons olive oil, plus more for coating

salt and freshly ground pepper to taste


Preheat the oven to 400. If you’re using fairytales, halve them. If you’re using another varietal, cut them into slices that are no more than 1 inch thick.

Lay the halved or sliced eggplant on a baking sheet and lightly coat in olive oil. 

In a small bowl, combine the tahini, agave, garlic, lemon juice, and olive oil. Season generously with salt and pepper and stir well. 

Use a pastry brush or spoon to evenly coat the eggplant flesh with the tahini glaze.

Roast 30-35 minutes, until the flesh is tender and the glaze is deeply golden brown and a bit bubbly. Remove, let cool, and consume as you please.