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. Get the recipe for Roasted Eggplant with Goat Cheese Tahini and Pine Nuts ». Maxime Iattoni
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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 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.

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