Olive Oil Roasted Eggplant with Tahini

Recipe and photograph by Sara Newberry

2 large eggplants, about 2 pounds each, cut in half lengthwise

1/2 cup tahini

1/4 cup lemon juice

1/4 cup water

Olive oil

Salt and pepper

Heat oven to 400F. Cut a diamond pattern into the flesh of the eggplant, going almost all the way to the skin. Generously brush olive oil on the surface of the eggplant. The eggplant will absorb the oil; keep brushing until a thin film of oil stays on the surface. Season with salt and pepper. Bake until soft and dark golden brown, about 25 minutes. Meanwhile, in a small bowl, stir together tahini, lemon juice, water and 1 tablespoon olive oil; season with salt and pepper. Drizzle over warm eggplant.