Roasted Eggplant & Tahini Bites (Dairy-Free)

Ingredients

• 1 medium Eggplant
• 3 tablespoons Olive oil
• 1/4 cup Tahini
• 2 tablespoons Lemon juice
• 1 clove Garlic
• 2-3 tablespoons Water
• 1/2 loaf Baguette
• 1 tablespoon Za'atar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the 1 medium eggplant into 1.27 cm cubes. In a medium bowl, toss the eggplant cubes with 2 tablespoons of the 3 tablespoons of olive oil until each piece is evenly coated.
2. 2Spread the oiled eggplant cubes in a single layer on a baking sheet. Roast in the preheated oven for 30 minutes, or until the eggplant is tender and lightly browned. To check for doneness, pierce a cube with a fork; it should slide in easily.
3. 3While the eggplant roasts, prepare the tahini sauce. In a medium bowl, whisk together the 1/4 cup tahini, 2 tablespoons lemon juice, 1 clove garlic (minced), and 2 tablespoons of the 2-3 tablespoons water until the sauce is smooth and creamy. If the sauce is too thick, add the remaining 1 tablespoon of water, or a little more if needed, 1 tablespoon at a time, until it reaches a consistency that can be easily drizzled.
4. 4Slice the 1/2 loaf of baguette into 1.27 cm thick rounds. Brush both sides of each baguette slice with the remaining 1 tablespoon of olive oil.
5. 5During the last 5 minutes of the eggplant's roasting time, place the oiled baguette slices on a separate baking sheet. Add this baking sheet to the about 205°C (200°C) oven and toast for 5 minutes, or until the baguette slices are golden brown and crisp.
6. 6Arrange the toasted baguette slices on a serving platter. Top each slice with a portion of the roasted eggplant cubes, a dollop of the prepared tahini sauce, and a sprinkle of the 1 tablespoon za'atar.

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