Roasted Eggplant Rounds with Tahini, Chevre and Pine Nuts

Another easy-peasey appetizer that is delicious AND healthy! These roasted eggplant bites bring out the sweet-savory velvety goodness of eggplant, and the chevre + pine nuts give a satisfying creamy-crunchy to the topping. This recipe will be great when the eggplants in our garden reach peak production this summer! Thanks to Saveur for the recipe and the photo.




2 medium Japanese eggplants, sliced crosswise ½” thick
3 tbsp. olive oil
½ tsp. paprika
Kosher salt and freshly ground black pepper, to taste
4 oz. goat cheese, softened
¼ cup tahini
1½ tbsp. fresh lemon juice
1 tbsp. honey
2 tbsp. pine nuts, toasted, for garnish
2 tsp. finely chopped oregano, for garnish


1. Heat oven to 425°. Place eggplant slices in a single layer on a parchment paper-lined baking sheet. Combine oil and paprika in a bowl, brush about 2 tbsp. over eggplant, and sprinkle with salt and pepper. Bake, turning once, until golden, about 20 minutes; set aside.

2. Combine cheese, tahini, juice, honey, salt, pepper, and ¼ cup water in a bowl. Top each round with 1-2 tsp. cheese mixture and drizzle with remaining oil. Garnish with toasted pine nuts and oregano. You may or may not wish to serve these rounds atop a cracker — judge by whether your eggplant slices can easily be picked up and “transported” to the eater’s mouth without collapsing!