Roasted Eggplant with Goat Cheese, Tahini, and Pine Nuts

Roasted Eggplant with Goat Cheese Tahini and Pine Nuts

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; they can be served either cool or hot out of the oven.Maxime Iattoni

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.

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.
Yield: makes ABOUT 2 DOZEN

Ingredients

  • 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

Instructions

  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.
  2. Combine cheese, tahini, juice, honey, salt, pepper, and 14 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.