Snack time is all the time at Camp Alite. After a day hiking the trails, playing in the rip tide, or fishing for crab, we get hungry (sometimes hangry- don't judge). This is a perfect recipe for a quick snack before dinner, after dinner, or even with dinner. We know some of y'all might not enjoy eggplant as much as we do, but you have to try this recipe out before you rule out all things eggplant. The tahini and lemon juice sauce that coats the roasted eggplant in all its garlicky goodness will blow you mind!
This is another amazing recipe brought to you by our friend Sara, an experienced SF chef / waffle guru. Sara is a firm believer that a little prep work before camping goes a long way, freeing up your time for multiple glasses of wine at sunset. The prep work for this recipe goes into the tahini sauce, which can be made ahead of time, is very versatile, and can be used for your other camp recipes. Below you'll also find the instructions for home cooking if you want to whip this recipe up in your kitchen before trying it out on the coals at the campsite.
Camp Snack: Coal Roasted Eggplant
Total Time: 45 minutes
Serving Size: 2
Ingredients for the Eggplant:
1 medium sized eggplant
2-3 pita breads
1 tsp. toasted sesame seeds
2 tbsp. chopped mint
Maldon sea salt
Tahini sauce – see recipe
Ingredients for the Tahini Sauce:
¼ c tahini paste
1/3 c water
¼ c extra virgin olive oil
3 tbsp. lemon juice
1 clove grated garlic
¾ teaspoon salt
2 tbsp. small-diced shallot
Steps to Success:
Roasted Eggplant (Oven Version)
Preheat oven to 500 degrees
Place eggplant on a lined baking sheet. Bake for 20 minutes. Flip eggplant and let bake for 20 more minutes.
Pull eggplant from oven and let rest for 10 minutes.
The eggplant should look deflated and over-cooked, but not burnt.
Insert a knife down the center of the eggplant. Open it up exposing the meat.
Lightly scored the meat and drizzle on the tahini sauce.
Sprinkle Maldon salt and toasted sesame seeds on top.
Finish with chopped mint.
Roasted Eggplant (Campfire Version)
This is easy, folks. Get some hot coals going with the fire and then toss in the eggplant.
Let it roast. Be patient- this takes around 20-30 minutes and the more it roasts, the more it breaks down into scoopable goodness.
Remember to keep rotating the eggplant (using tongs of course) so that it doesn't get too crispy.
In a mixing bowl, add diced shallot, chopped garlic, and salt.
Whisk in the tahini followed by the water, olive oil, and lemon juice.