Eggplant with grapes, feta and lemony tahini recipe

DIRECTIONS Courtesy: Harper Collins Publishers Make the eggplant: Position a rack in the middle of the oven and preheat to 425°F. Lightly grease a half-sheet pan with oil. Halve the

eggplants lengthwise and score a diamond pattern into the flesh of each half on the cut surface; don’t cut all the way through. Set the eggplants, cut side up, on the sheet pan and

generously drizzle with the oil, turning the eggplants over so they are glistening all over. Sprinkle the eggplants with the sumac and generously season with salt and pepper (they can take

aggressive seasoning), then turn them over, cut side down, on the sheet pan. Arrange the grapes among the eggplant halves, then nestle the onion slices and chile among them. Drizzle

everything lightly with oil and use your hands to ensure that all the ingredients are coated. Roast for 25 to 30 minutes, or until the onion starts to char. Scoop the onions, grapes, and

chile onto a serving platter. Return the sheet pan to the oven for another 10 to 15 minutes, or until the eggplants are really tender and starting to brown. Gently turn the eggplants over,

cut side up, drizzle with the lemon juice and top with the feta. Return the pan to the oven for another 10 minutes, or until the feta starts to melt. Transfer to a wire rack and let cool for

a few minutes or completely (depending on if you prefer eating this warm or at room temperature). Make the spiced tahini: While the eggplants are roasting, in a small bowl, whisk together

the tahini, lemon juice, garlic, coriander, sumac, salt, and pepper. The sauce should be the consistency of a creamy dressing; if it’s too thick, whisk in 2 to 4 tablespoons of water, 1

tablespoon at a time, until it’s to your liking. To serve: When ready to serve, set the roasted eggplant atop the onions and grapes and generously drizzle with the tahini sauce.

(Alternatively, if you wish to serve on the sheet pan, keep the eggplants on it, and return the onion, grapes, and chile to the pan, spooning the sauce over and around the eggplant.) If

desired, sprinkle with herbs, pine nuts, and pomegranate arils. Finish with a thin drizzle of hot honey. _From _Hot Sheet _by Olga Massov and Sanaë Lemoine. Copyright 2024. Reprinted by

permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved._