CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Smashed eggplant


  • 3 eggplants (8 oz each)
  • 1 bulb of garlic
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1/2 a bunch of Italian parsley (1/2 oz)
  • Extra virgin olive oil



  1. Preheat the oven to 350ºF. Prick the eggplants, place in a pan with the garlic and roast for one hour 20 minutes, or until soft. Remove and leave to cool.
  2. Squeeze the soft garlic flesh out of the skins into the pan. Halve the eggplants lengthways, scoop out the middles, discarding the skin, then squash and break up the flesh with a fork. Add the tahini, squeeze in the juice of the lemon, finely chop and add the parsley leaves, drizzle with one tablespoon of extra virgin olive oil, season to perfection, tasting and tweaking, and mix well.

Buy Together by Jamie Oliver here.

Together by Jamie Oliver is published in Canada by HarperCollins Publishers Ltd © Jamie Oliver Enterprises Limited (2021 Together). Photography: Paul Stuart.

Follow Jamie Oliver:

You might like

View All Recipes
Sheet pan kabocha squash Sheet pan kabocha squash
Roasted heirloom carrots Roasted heirloom carrots
Galette with roasted garlic two ways Galette with roasted garlic two ways
Roasted squash Roasted squash
Roasted tomato and plum toasts Roasted tomato and plum toasts