Jammy Stewed Eggplant with Tahini Sauce

Tender, saucy eggplant is a thing of joy

During peak summer, when eggplant is abundant, cooking them with tomatoes, onions, and spices until caramelized and jammy makes for a deeply flavourful dish. Eggplant is a miraculous fruit, becoming tender and custardy under the right conditions. Here, they are cooked with tomatoes. Everything softens on the stove, then darkens in the oven, and is eventually garnished with nutty tahini and a handful of cilantro. This is a moreish dish as is, and is made even better accompanied by nice bread for mopping.

Jammy Stewed Eggplant With Tahini Sauce Recipe

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Ingredients:

For the eggplant:

• 1/3 cup good quality olive oil

• 1 large yellow onion, thinly sliced

• 4 cloves garlic, thinly sliced + 1 clove minced garlic, separate

• 1/4 tsp chili flakes

• ½ tsp dried coriander seeds, ground in a spice mill or mortar and pestle

• ¼ tsp dried cumin seeds, ground in a spice mill or mortar and pestle

• 2 tbsp tomato paste

• 1 large eggplant

• 700g cherry tomatoes (or vine tomatoes chopped into 1” chunks)

• Bread and parsley or cilantro leaves to serve

For the tahini sauce:

• 1/4 cup runny tahini

• 1/4 cup water

• 1 tbsp lemon juice

• 1/4 tsp salt

Instructions:

1. Warm the olive oil in a large, oven-safe skillet or pot over medium heat, then add the sliced onion. Season well with salt, then cook for 6-8 minutes or until lightly browned. Add the sliced garlic and continue cooking for another minute. Then, add the chili flakes, coriander seeds, and cumin seeds and allow them to toast in the hot oil until fragrant, 15-20 seconds, then stir in the tomato paste and cook for another minute.

2. Slice the eggplant in half lengthwise, then again in half crosswise and into 1/2” wide strips. Add the sliced eggplant to the pot, season with salt, and stir until evenly coated in the onion mixture. Add in the tomatoes and 1/2 cup water and stir again to evenly distribute everything. Bring to a simmer, then cook for 40-45 minutes over low/medium-low without a lid, stirring every once in a while to prevent sticking, until the eggplant is tender and jammy and the liquid has reduced significantly. About 15 minutes before it is done, preheat the oven to 450°F (230°C).

3. Meanwhile, in a small bowl combine the tahini, water, lemon juice or vinegar, minced garlic, and ½ tsp salt. Whisk until the mixture becomes smooth and pourable, adding more water if necessary. Set aside.

4. When 40-45 minutes have passed and the eggplant is tender and the liquid has reduced, place the pan in the oven to finish cooking for 6-8 minutes until the top browns and caramelizes further. Remove from the oven and drizzle with the tahini sauce, then garnish with herbs and serve alongside bread.

-Using whole spices is my default. Doing so preserves their flavour for longer, allowing you to unlock all of it when you’re ready to use them. This requires a bit more time, but the payoff is without a doubt worth it.

-Choose a good, runny tahini and stir it well before measuring to avoid any dry clumps. You can rescue clumpy tahini by processing it in a food processor with a bit of oil.