Roasted Vegetables with Yogurt Tahini Sauce


I have to admit that I’m somewhat loathe to post a roasted vegetable recipe. It’s April for crying out loud! I should be making salads and smoothies and cooking with fresh snap peas and asparagus. But, alas, it is still quite chilly her in New York and my cravings are still in comfort-food/hibernation mode.


So this week, roasted eggplant. Next week? SMOOTHIES OR BUST.

This recipe comes from the Smitten Kitchen cookbook. I’ve purchased not one, not two, but three of these cookbooks. None for myself. You see, thanks to the wonders of Twitter, I found out that Deb was doing a signing a few blocks from my office just before the holidays. Of course I rushed down after work and hyperventilated in line for 30 minutes to get signed copies for my nearest and dearest.

Of course, five minutes later, I was kicking myself for failing to buy a copy of my own. HOW COULD I BE SO SELFLESS IN THE FACE OF SUCH DELICIOUSNESS?! It’s a mystery that still baffles me to this very day. Fortunately, my Mom stepped in and bought me a copy for my birthday, and the rest, as they say, is history.


I decided to slice my eggplant into wedges and add some carrots because I cannot resist the flavor magic that is carrots and tahini. (True confession: I sometimes just straight dip raw carrots in tahini and call it dinner. Don’t judge.) This tahini yogurt dip is pure bliss for a tahini lover like myself. Add a splash of lemon juice? Heaven.


Roasted Vegetables with Yogurt Tahini Sauce

Ever so slightly adapted from The Smitten Kitchen Cookbook by Deb Perelman

  • 3 lb. eggplant
  • 2 lbs. carrots
  • olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/3 cup tahini
  •  1 cup plain yogurt
  • 3 tablespoons lemon juice
  • 1/3 cup water

Pre-heat the oven to 425 degrees. Slice eggplant into wedges and peel carrots. Toss with olive oil, salt, cumin, and garlic powder and arrange on a greased baking sheet. Roast in the oven for 25-20 minutes, flipping halfway through.

In a small bowl, combine the tahini and eater. Add the yogurt, lemon juice, and a dash of garlic powder and mix well. Drizzle the yogurt tahini sauce over the roasted veggies and serve.


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