Persian eggplant tahini toast

Tales of a Kitchen / Persian eggplant tahini toasts

I’m really keen on toasts lately! The crispy, crunchy sourdough, soft juicy toppings, plus ALL the tahini, so so gorgeous. I’m particularly obsessed about this flavor combination: eggplant, tahini, tomatoes, pommies and walnuts, which my team made at the deli a couple of weeks ago. This is basically my favorite ingredients piled up high on perfect sourdough.

Tales of a Kitchen / Walnuts

Tales of a Kitchen / Persian eggplant tahini toasts

This toast is the perfect weekend breakfast or brunch treat. The perfect snack. The perfect dinner appetizer. Just perfect anytime. It’s cosy, packed with flavor and easy to tailor to your own taste. Don’t like eggplant? Try it with zucchini. Don’t like tahini? Try it with cashew butter. But really…try to like tahini.

Tales of a Kitchen / Persian eggplant tahini toasts

Tales of a Kitchen / Persian eggplant tahini toasts

Persian eggplant tahini toast

Serves about 6

Ingredients for cashew cheese spread

* makes more than needed for this recipe; store leftovers in the fridge
  • 1 cup raw cashews
  • 1 tbsp. nutritional yeast flakes
  • ¼ tsp. sea salt
  • 2 tsp. ACV
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ cup water
  • 1 tbsp. olive oil

Ingredients for tahini drizzle

  • 1 tbsp. tahini
  • 3 tsp. lemon juice
  • 1/8 tsp. ground cumin
  • 1/8 tsp. garlic powder
  • 2-3 tsp. water
  • Salt and pepper to taste

Ingredients for eggplant

  • 1 medium to small eggplant cut into 1cm cubes
  • 1 diced tomato
  • 2 tbsp. olive oil
  • ¼ tsp. cumin
  • 1/2 tsp turmeric powder
  • 1 clove garlic minced
  • 1 tsp. coconut sugar
  • 1 tsp. ACV
  • A few drops of liquid smoke
  • Salt and pepper to taste
  • 6 slices of sourdough bread (or your fav bread)
  • toppings: small handful of chopped walnuts, a bit of fresh parsley, small handful of pomegranate seeds and a pinch of smoked paprika


  1. Blend all ingredients for cashew cheese spread until smooth. Scoop into a bowl. Set aside.
  2. To make the tahini drizzle, mix all the ingredients in a bowl, adding the water last until tahini gets to a drizzling consistency. Set aside.
  3. Heat the olive oil in a pan on medium heat and add eggplant. Cook until it starts to turn golden, then add the rest of the ingredients and cook on low-medium heat until eggplant is soft and creamy.
  4. To assemble this gorgeous dish, toast the sourdough until crisp and golden.
  5. Spread a thick layer of cashew cheese. Spoon the eggplant mix onto the cheese. Be generous! You can never have too much eggplant. Drizzle with tahini sauce and then add the toppings. Serve asap.
Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *