Crispy Roasted Eggplant with Whipped Tahini and Chili-Maple Drizzle

Ingredients

• 2 medium eggplants (about 2 lb), cut into 1-inch cubes
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup tahini, well-stirred
• 2 tbsp lemon juice (about 1 lemon)
• 1 small garlic clove, finely grated
• 4 to 6 tablespoons ice water, to thin
• 2 tbsp maple syrup
• 1 to 2 teaspoons gluten-free chili crisp, or 1/2 teaspoon red pepper flakes
• 2 tbsp fresh parsley or mint, roughly chopped
• 1 tbsp toasted sesame seeds
• Steamed rice or warm gluten-free flatbread (optional; for serving)

Steps

1. 1

   Heat the oven to 425°F and slide a large sheet pan onto the middle rack to heat along with it. A very hot pan is the trick to crispy edges instead of steamed mush.

2. 2

   Cut the eggplant into 1-inch cubes and toss in a bowl with the olive oil, cumin, smoked paprika, salt, and pepper until every piece is glossy. Do not salt and wait. Go straight to high heat.

3. 3

   Carefully pull out the hot pan and spread the eggplant in a single layer. Give each cube room, because crowding is how you accidentally steam your dinner. Roast 25 to 30 minutes, flipping once halfway, until deeply golden with blistered, crispy edges.

4. 4

   While it roasts, whisk the tahini, lemon juice, and grated garlic in a bowl. It will seize up and look broken at first, which is completely normal. Add the ice water a tablespoon at a time, whisking hard, until it loosens into a pale, pourable cloud.

5. 5

   Stir the maple syrup and gluten-free chili crisp together in a small cup. This is your hot-maple drizzle, sweet with a slow back-of-the-throat burn.

6. 6

   Spread the whipped tahini across a plate in one wide swoosh. Pile the crispy eggplant on top while it is still hot, then stream the chili-maple over everything. Scatter with the herbs and sesame seeds. Serve with rice or warm gluten-free flatbread if you like.