Eat and Drink Einat Admony's Roasted Eggplant with Tahini and Herb Salad Served warm or cold, this eggplant dish is a nice way to greet guests. Photo Credit: Quentin Bacon for 'Balaboosta' by Einat Admony (Artisan Books). Copyright (c) 2013 March 20, 2015 11:07 AM Print Share fbShare Tweet gShare Email Einat Admony's Roasted Eggplant with Tahini and Herb Salad Ingredients: 2 large eggplants ½ cup chopped fresh cilantro ½ cup chopped fresh parsley ½ cup chopped fresh mint ½ red chile, such as red jalapeño or a long red chile, cored, seeded, and cut into long, thin strips 1 lemon, segmented, with 1 tablespoon juice Kosher salt Freshly ground black pepper ½ cup Tahini Sauce For Tahini Sauce: 1/2 cup tahini1/2 cup water1/3 cup fresh lemon juice1 garlic cloves2 teaspoons kosher salt Method: Cut the eggplants in half lengthwise. Place the eggplant cut sides down on a large nonstick skillet, then place a sheet of aluminum foil on top. Put another skillet on top and roast in the pan over medium heat until tender, 20 to 30 minutes. While the eggplant is roasting, toss together the cilantro, parsley, mint, chile, lemon segments, and lemon juice in a large bowl and season with salt and pepper to taste. When the eggplant is cooked, remove from the heat and discard the foil. Slather the eggplant with tahini sauce and top with herb salad. Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.