Eggplant recipe is quick, easy and impressive
Japanese eggplant has a melt in your mouth texture when it is cooked. It's long and narrow in shape, and the skin is much thinner than the standard eggplant you find in the grocery store; so there's no need to peel it. You'll find Japanese eggplant in most produce sections and definitely at an Asian supermarket.
I love Japanese eggplant because it's easy to cook. The following recipe is quick and impressive, and it tastes delicious warm or at room temperature. I'll usually make it for dinner and eat the leftovers cold the next day; it's that good. The contrast of the creamy roasted eggplant on top of the quinoa grains will have you asking for seconds.
Roasted Eggplant with Quinoa and Creamy Tahini Sauce
Serves 3 to 6
For the tahini sauce:
1/2 cup tahini paste
1/2 cup warm water
1/4 teaspoon salt
For the roasted eggplant:
...continued
