This Eggplant with Tahini and Spiced Hazelnuts is a riff on a classic Middle Eastern recipe. You will often find roasted eggplant served with lemony, garlicky tahini and topped with chickpeas. Sometimes the eggplant is simply roasted in the oven. Other times it’s grilled over charcoal. The chickpeas can be stewed or they can be toasted. Either way, it’s a delicious paring and even more so when you’ve got the beautiful, silky tahini holding it all together. The first time I made this dish I did it with chickpeas instead of the hazelnuts you see here. Partly because I...Read More
Course: Side Dish
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