Roasted Eggplant with Goat Cheese, Tahini, and Pine Nuts

These one-bite hors d'oeuvres/appetizers are inspired by the ingredients of a classic Middle Eastern baba ganoush. Serve them hot from the oven or made ahead and chilled.

2 medium Japanese eggplants, sliced crosswise 1⁄2" thick

3 tbsp. olive oil

1⁄2 tsp. paprika

Kosher salt and freshly ground black pepper, to taste

4 oz. goat cheese, softened

1⁄4 cup tahini

1 1⁄2 tbsp. fresh lemon juice

1 tbsp. honey

2 tbsp. pine nuts, toasted, for garnish

2 tsp. finely chopped oregano, for garnish

Directions at saveur.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer