Roasted Eggplant with Sumac Tahini Sauce

We’ve had a fantastic growing year for our eggplants, making us very happy at the farm since eggplant is on the top of our favourite veggies list! Denise loves to make big batches of babagaboush that we all take home at the end of the day, each batch seems to be better then the last. One day we’ll share her recipe with you ;) Today we did our last harvest of eggplant for the season in anticipation of frost! We recently tried out this recipe from Chatelaine and loved it, so hope you enjoy it as well!


  • 8 small eggplant {if you only have large eggplant, cook for about 1hr)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup pomegranate seeds
  • 1/2 cup torn mint leaves
  • 2 tbsp toasted pine nuts

Sumac Tahini Sauce:

  • 1/2 cup Greek yogurt
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 large garlic clove, minced
  • 1 tsp sumac, divided in two
  • 1/4 tsp salt


  • Preheat oven to 375F. Line a large baking sheet with parchment paper.
  • Keeping the eggplant attached at the stem, slice eggplants vertically, 1/2 in. apart. Press each eggplant at the stem until the slices fan out, then brush with oil. Season with salt and pepper.
  • Arrange on sheet and bake, flipping halfway, until tender, about 30 min.
  • Sauce: Whisk yogurt, tahini, lemon juice, garlic, 1/2 tsp sumac and salt in a bowl. Slowly whisk in 1/3 cup water, plus 1 tbsp, until smooth. To serve, drizzle over eggplants. Top with pomegranate seeds, mint, pine nuts and remaining 1/2 tsp sumac. Enjoy!