Garlic-Paprika Eggplant
Serves 415 mins prep36 mins cook
An incredible dish featuring roasted eggplant brushed with a garlic-paprika butter mixture and topped with a crumble of sun-dried tomatoes, pistachios, and fresh basil, served with a smooth tahini-balsamic sauce.
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What you need
Instructions
1: Preheat the oven to 425°F and line a sheet pan with parchment paper. 2: Add the butter, oil, paprika, garlic, and salt to a small bowl, then whisk to combine. 3: Add eggplant rounds to the sheet pan. Brush both sides with the mixture and sprinkle with sea salt. 4: Roast the eggplant in the oven for 32-36 minutes, flipping halfway until tender. 5: While the eggplant roasts, chop basil, pistachios, sun-dried tomatoes, capers, and lemon zest together until crumbly. 6: To make the sauce, whisk tahini, balsamic vinegar, maple syrup, salt, garlic, and water until smooth. 7: Serve the roasted eggplant topped with the crumble and the sauce.View original recipe