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