Roasted eggplant on tahini cream, topped with a mint-date salad

A delicious way to enjoy eggplants! With spices roasted in the oven and served on a creamy tahini yogurt dip. Topped with a quinoa dated salad.



  • 1 medium/big eggplant

  • 1 clove garlic, crushed

  • 2 teaspoons ground coriander

  • 1 teaspoon chili flakes

  • 2 teaspoons sweet paprika

  • 2 tablespoons finely grated lemon peel 

  • 180 ml olive oil, plus extra to finish

  • 150 g quinoa

  • 2 tbsp vinegar

  • 4 dates

  • fresh chopped coriander (15 g)

  • fresh chopped mint (15 g)

  • 1 handful green olives, halved

  • 1 Lemon 

  • 3 tbsp tahini

  • 3 tbsp yogurt 

  • Salt and pepper


  1. Preheat the oven 180°. 

  2. To make the oil, mix together in a small bowl the garlic, coriander, chili, paprika, preserved lemon, two-thirds of the olive oil, and 1/2 teaspoon salt.

  3. Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts. Spoon the chili oil mixture over each half, spreading it evenly, and place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.

  4. Meanwhile, cook the quinoa or millet.

  5. Add the dates to the quinoa, along with the remaining oil and the vinegar. Add the fresh mint and coriander, olives, and ½ lemon juice and some salt and pepper.

  6. For the tahini cream: Mix tahini and yogurt together in a bowl. Add ½ of the lemon juice, salt and pepper. Add about 5 tbsp hot water until it reaches the desired texture. 

  7. Serving: Place 2 tbsp of the tahini cream on each plate and place the 1/2 eggplant, cut side up, on it. Spoon the quinoa salad on top and drizzle some olive oil over it.


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Recipe by Sofia Citron