Roasted Eggplant with Goat Cheese, Tahini, and Pine Nuts

Name: Roasted Eggplant with Goat Cheese, Tahini, and Pine Nuts
Total time: PT0D0H0M
Yield: makes ABOUT 2 DOZEN
Ingredients: 2 medium Japanese eggplants, sliced crosswise 1/2" thick; 3 tbsp. olive oil; 1 ⁄ 2 tsp. paprika; Kosher salt and freshly ground black pepper, to taste; 4 oz. goat cheese, softened; 1 ⁄ 4 cup tahini; 1 1 ⁄ 2 tbsp. fresh lemon juice; 1 tbsp. honey; 2 tbsp. pine nuts, toasted, for garnish; 2 tsp. finely chopped oregano, for garnish

Serves
makes ABOUT 2 DOZEN

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.

Ingredients

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

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Instructions

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.