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 dark sautéed greens and 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.
8 fairytale eggplants, halved
2 T tahini
1 T agave
1 T lemon juice
2 T olive oil, plus more for coating
1 big / 2 small clove(s) garlic, minced
salt + 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. Use your hands to lightly coat them in olive oil.
In a small bowl, combine the tahini, agave, lemon juice, and olive oil. Mince the garlic, then add that to the bowl, too. Season with salt and pepper. Stir well, taste, and adjust seasoning as needed.
Use a pastry brush to paint the eggplant flesh with the tahini glaze. If you don’t have a pastry brush, use a spoon. Be careful to evenly coat all of the flesh. Stir or shake the glaze a few more times as need be.
Once ready, roast 30-35 minutes, until the flesh is tender and the glaze is deeply golden brown and a bit bubbly. Remove, cool, and consume as you please.