Late Summer :: Roasted Eggplant, Tahini, Heirloom Tomato + Mint

Our CSA has been filling our fridge with wonderful fresh ingredients this season and it’s made us play around with some new ingredient combos. We’ve been making these easy sandwiches for a light dinner or easy snack. For the first sandwich of our fading summer series we combined eggplant and Tahini. This simple open face sandwich is as easy as charring an eggplant over an open flame. We did it on an oven burner, gently rotating the eggplant around until the skin cracks and the insides soften (or a broiler would work as well). Once your eggplant has cooled simply slice in half, scoop some flesh onto lightly toasted sliced bread (we opted for an olive baguette), spoon fresh Tahini over top, sprinkle sliced heirloom grape tomatoes, fresh mint, fresh cracked pepper, lemon and a splash of olive oil. The smokey eggplant, salty olive bread, creamy tahini, fresh tomato and surprise mint are an amazing send off from summer into cooler fall temperatures. Enjoy !

Eggplant, Tahini, Heirloom Tomato + Mint Crostini

Roasted Eggplant :
Char one large eggplant over an open flame for about 10 minutes, rotating frequently
slice eggplant in half and scoop cooked flesh onto the sandwich

Top with :
Tahini sauce
Sliced cherry heirloom tomatoes
Fresh cracked pepper
Squeeze of a fresh lemon
Drizzle of olive oil

13 comments
  1. Stefania says: September 14, 201110:56 am

    Una meraviglia
    ciao

  2. Aly says: September 14, 20111:53 pm

    This sounds amazing! Have you ever thought of combining the eggplant and tahini by just using baba ganoush instead – it’s a little wet so I like to put it in a cheese cloth before spreading it on a sandwich… but it is the best of both worlds, and brings the flavors together even more wonderfully. You could then top it with other roasted veggies…

  3. [...] Roasted Eggplant, Tahini, Heirloom Tomato, and Mint [Sunday Suppers] This recipe, which was inspired by the contents of a CSA box, is great for a summer-sendoff dinner. [...]

  4. Nicole Franzen says: September 18, 20117:50 pm

    this look beautiful Karen, and super yummy to boot :)

  5. Megan Winkley says: September 23, 20115:34 pm

    I absolutely love the very last, up-close, detail shot. Perfect composition and focus. Great photo!

  6. Erin says: September 29, 20111:00 pm

    This gives me a perfect excuse for going to the farmer’s market and splurging on all the beautiful eggplant varieties. Yum!

  7. Kasey says: October 7, 20117:18 pm

    Eggplant and tahini is a favorite combination of mine. These photos are just gorgeous!

  8. Kate says: October 10, 201110:57 am

    Beautiful & yummy pictures!

  9. [...] news.sunday-suppers.com via Gina on [...]

  10. Shawn says: October 18, 20112:27 pm

    Oooh, this looks SO good! I’ve never known what one does with eggplant ( still in the learning process ) so I’ll make this for dinner tonight. I keep looking for light dinners for my husband and I.

    LOVE your site!

  11. geisslein says: October 24, 20113:38 am

    Oh this looks sooooo yummy – I´m hungry now ;o)
    greetings from germany, geisslein

  12. {CSA 2012} Share 8 :: Recipes says: February 23, 201211:48 am

    [...] Eggplant :: Roasted Eggplant, Tahini, Heirloom Tomato + Mint [...]

  13. MONDAY’S PRETTY THINGS :: Autumn Grey « says: November 3, 20129:48 am

    [...] news.sunday-suppers.com via Gina on [...]

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