Roasted Aubergine with Techina is a traditional Israeli recipe for a classic vegetarian dish of oven-roasted aubergine slices served with a tahini-based sauce. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Roasted Aubergine with Techina.
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This is a classic Israeli dish of baked aubergine rounds served topped with a tahini (techina) based dressing.
Ingredients:
1 large aubergine, cut into 12mm thick rounds
2 tbsp extra-virgin olive oil
1/2 tsp sea salt
1/4 tsp freshly-ground black pepper
4 tbsp techina (tahini)
1 tbsp freshly-squeezed lemon juice
1 garlic clove, minced
1 tbsp fresh flat-leaf parsley, chopped
Method:
Pre-heat your oven to 200°C. Line a baking tray with parchment paper.
Arrange the aubergine rounds in a single layer on the lined baking tray then brush both sides with olive oil before seasoning liberally with salt and freshly-ground black pepper.
Transfer the baking tray to the centre of your pre-heated oven and roast for 25 minutes, flipping the round over half way through.
In the meantime, whisk together the tahini, lemon juice and minced garlic in a small bowl until smooth.
Once the aubergine is baked, transfer the rounds to a serving dish. Drizzle over the tachina sauce, garnish with the flat-leaf parsley and serve.
