Roast Eggplant, Fried Nuts, and Golden Raisins in Tahini Garlic (Taratour Sauce)

A deeply savory, slightly sweet, and richly textured dish featuring silky roasted eggplant, crunchy toasted cashews, plump golden raisins, and a bright garlicky tahini drizzle.

Ingredients

For the Eggplant:

• 2 large eggplants, halved lengthwise

• 2–3 tbsp neutral oil (e.g. avocado or grapeseed)

• 1 tbsp Lebanese 7 spice

• 1 tbsp white balsamic vinegar

• 1 tbsp garlic toum sauce (or 2 minced garlic cloves)

• Optional: drizzle of honey for sweetness
  Shortcut: Even easier, I use EatBeituti Zesty or Garlic Marinade and it creates an amazing flavor profile! (not paid for this — I genuinely love their products + they are Lebanese-owned!)

For the Lemony Roasted Potatoes:

• 3–4 small yellow or gold potatoes, peeled and cut into small cubes

• 2 tbsp olive oil

• Salt and black pepper to taste

• Juice of ½ lemon

For the Tahini Garlic Glaze (Tarator):

• 3–6 garlic cloves, minced (to taste)

• ½ cup tahini

• ¼–½ cup ice-cold water

• Juice of 1 lemon

• Salt to taste

Basmati Vermicelli Rice:

• 1 cup basmati rice, rinsed and soaked 10–20 minutes

• ⅓ cup broken vermicelli noodles

• 1.5–2 tbsp neutral oil or butter (I use ghee)

• 1¾ cups water (or low-sodium broth)

• ½ tsp salt

For the Toppings:

• ½ cup raw cashews (or pistachios/almonds)

• ¼ cup golden raisins

• Cilantro (optional)

• Pomegranate seeds (optional)

• Grilled Tomato Halves (optional)

Instructions

1. Roast the Potatoes
   On a non-stick/parchment paper-lined tray, toss peeled potato cubes with olive oil, lemon juice, salt, and pepper. Spread in a single layer and roast in the oven for 30–35 minutes, flipping once halfway, until golden and crisp on the edges. Once cooked, let cover and put aside.

2. Prep the Eggplants
   Slice the eggplants in half lengthwise. Score the flesh in a crosshatch pattern.
   In a small bowl, mix oil, 7 spice (or any seasonings you have - call it your signature blend), vinegar, toum (or minced garlic), and honey (if using). Brush generously over the scored sides, making sure the marinade seeps into the cuts. Let sit for 10 minutes if you have time.

3. Roast
   Preheat the oven to 400°F (200°C). Place eggplants cut side up on a baking tray lined with parchment. Roast for 30–40 minutes, until the flesh is deeply golden, caramelized, and fork-tender.

4. Prepare the Rice

   • While eggplant roasts, heat oil or butter in a medium saucepan over medium heat.

   • Add vermicelli and toast, stirring constantly, until golden brown (1–2 min).

   • Add soaked/drained rice and sauté 1 more minute.

   • Pour in water and salt. Bring to a boil, then cover and reduce to low.

   • Simmer for 15 minutes. Turn off heat and steam (covered) for 10 more minutes. Fluff with a fork.

5. Toast the Nuts
   While the eggplants roast, heat a dry skillet over medium-high heat. Add the cashews and toast for 3–5 minutes, stirring constantly, until golden brown and fragrant. Immediately transfer to a bowl to cool.

6. Make the Tahini Garlic Glaze
   In a mixing bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Slowly whisk in ice-cold water, a tablespoon at a time, until the sauce is creamy and pourable. Adjust seasoning to taste.

7. Assemble & Serve
   Plate the roasted eggplants, roasted potatoes, and balsamic vermicelli rice and drizzle generously with tahini sauce, sprinkle toasted nuts and golden raisins and optional toppings over the top, and serve warm or at room temp.