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Roasted Eggplant with Goat Cheese Tahini and Pine Nuts

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Roasted Eggplant with Goat Cheese Tahini and Pine Nuts      Makes: 2 dozen

(Saveur Magazine)

INGREDIENTS

2 medium Japanese eggplants, sliced crosswise ½” thick

3 Tbsp. olive oil

½ tsp. paprika

Kosher salt and freshly ground black pepper, to taste

4 oz. goat cheese, softened

¼ cup tahini

1½ 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 ¼ 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.

Photo: Saveur Magazine

Photo: Saveur Magazine

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