Roasted Eggplant with Goat Cheese, Tahini, and Pine Nuts

  • Serves

    makes ABOUT 2 DOZEN


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.


  • 2 medium Japanese eggplants, sliced crosswise 1/2" thick
  • 3 tbsp. olive oil
  • 12 tsp. paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 4 oz. goat cheese, softened
  • 14 cup tahini
  • 1 12 tbsp. fresh lemon juice
  • 1 tbsp. honey
  • 2 tbsp. pine nuts, toasted, for garnish
  • 2 tsp. finely chopped oregano, for garnish


Step 1

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.

Step 2

Combine cheese, tahini, juice, honey, salt, pepper, and 1⁄4 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.

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