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Eggplant With Grapes, Feta and Lemony Tahini Recipe
Excerpted from ‘Hot Sheet’ by Olga Massov and Sanaë Lemoine
Courtesy: Harper Collins Publishers
One day, in an effort to clean out my fridge, I roasted eggplants with wilted grapes and a wrinkly chile, topped them with feta, fresh herbs, pine nuts, pomegranate, and hot honey, and finished it all off with a drizzle of lemony, spiced tahini dressing. I didn’t actually expect anyone to try it — my then 8-year-old refused to even smell the dish — but when I saw my husband spooning an entire eggplant half onto his plate, I was speechless. I was further shocked into silence when he proclaimed, “I don’t even like eggplant, and I love this dish.” Which, if the ingredients in this recipe don’t convince you, that sentence speaks for itself. — Olga
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Serves 4
Ingredients
For the eggplant:
- ¼ cup extra-virgin olive oil, plus more as needed
- 2 medium globe eggplants (1½ lb. total)
- 1 teaspoon ground sumac, plus more as needed
- Kosher salt and freshly ground black pepper
- 8 ounces seedless grapes, preferably green
- 1 large red onion (12 oz.), halved and sliced
- 1 fresh red chile, such as Fresno, halved and finely chopped
- Juice of 1 lemon
- 3 ounces feta cheese, crumbled
For the spiced tahini:
- ½ cup well-stirred tahini
- ¼ cup fresh lemon juice (from 1 to 2 lemons)
- 2 garlic cloves, minced or finely grated
- 1 teaspoon ground coriander
- 1 teaspoon ground sumac
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, or more to taste
For serving (optional):
- Generous handful of fresh tender herbs (such as mint, cilantro, parsley, and/or dill), roughly chopped or torn
- Toasted pine nuts
- Pomegranate arils
- Hot honey, for drizzling
Directions
Courtesy: Harper Collins Publishers
Make the eggplant: Position a rack in the middle of the oven and preheat to 425°F. Lightly grease a half-sheet pan with oil. Halve the eggplants lengthwise and score a diamond pattern into the flesh of each half on the cut surface; don’t cut all the way through. Set the eggplants, cut side up, on the sheet pan and generously drizzle with the oil, turning the eggplants over so they are glistening all over. Sprinkle the eggplants with the sumac and generously season with salt and pepper (they can take aggressive seasoning), then turn them over, cut side down, on the sheet pan. Arrange the grapes among the eggplant halves, then nestle the onion slices and chile among them. Drizzle everything lightly with oil and use your hands to ensure that all the ingredients are coated. Roast for 25 to 30 minutes, or until the onion starts to char. Scoop the onions, grapes, and chile onto a serving platter.
Return the sheet pan to the oven for another 10 to 15 minutes, or until the eggplants are really tender and starting to brown. Gently turn the eggplants over, cut side up, drizzle with the lemon juice and top with the feta. Return the pan to the oven for another 10 minutes, or until the feta starts to melt. Transfer to a wire rack and let cool for a few minutes or completely (depending on if you prefer eating this warm or at room temperature).
Make the spiced tahini: While the eggplants are roasting, in a small bowl, whisk together the tahini, lemon juice, garlic, coriander, sumac, salt, and pepper. The sauce should be the consistency of a creamy dressing; if it’s too thick, whisk in 2 to 4 tablespoons of water, 1 tablespoon at a time, until it’s to your liking.
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To serve: When ready to serve, set the roasted eggplant atop the onions and grapes and generously drizzle with the tahini sauce. (Alternatively, if you wish to serve on the sheet pan, keep the eggplants on it, and return the onion, grapes, and chile to the pan, spooning the sauce over and around the eggplant.) If desired, sprinkle with herbs, pine nuts, and pomegranate arils. Finish with a thin drizzle of hot honey.
From Hot Sheet by Olga Massov and Sanaë Lemoine. Copyright 2024. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved.
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