Roasted Eggplant with Goat Cheese, Tahini, and Pine Nuts
These one-bite hors d'oeuvres are inspired by the ingredients of a classic Middle Eastern baba ganoush. Serve them hot from the oven or made ahead and chilled.
Enlarge Image Credit: Maxime IattoniMAKES ABOUT 2 DOZEN
INGREDIENTS2 medium Japanese eggplants, sliced crosswise ½" thick
3 tbsp. olive oil
½ tsp. paprika
Kosher salt and freshly ground black pepper, to taste
4 oz. goat cheese, softened
¼ cup tahini
1½ tbsp. fresh lemon juice
1 tbsp. honey
2 tbsp. pine nuts, toasted, for garnish
2 tsp. finely chopped oregano, for garnish
INSTRUCTIONS1. Heat oven to 425°. Place eggplant in a single layer on a parchment paper-lined baking sheet. Combine oil and paprika in a bowl, brush about 2 tbsp. over eggplant, and sprinkle with salt and pepper. Bake, turning once, until golden, about 20 minutes; set aside.
2. Combine cheese, tahini, juice, honey, salt, pepper, and ¼ cup water in a bowl. Top each round with 1-2 tsp. cheese mixture and drizzle with remaining oil. Garnish with toasted pine nuts and oregano.