Ingredients
Mold: 20–22 cm (8–9 inches)
Crust
- Salty crackers – 150 g (5.3 oz)
- Unsalted butter (melted) – 60 g (1/4 cup)
- Sesame seeds – 2 tbsp
Filling
- Eggplants – 2 medium (600–700 g)
- Olive oil – 3–4 tbsp
- Cream cheese or fresh goat cheese – 400 g
- Tahini – 80 g (1/3 cup)
- Eggs – 2
- Lemon juice – 1 tbsp
- Garlic – 1 clove, minced
- Fresh parsley – 2 tbsp, chopped
- Salt – 1 tsp
- Black pepper – 1/2 tsp
- Ground cumin – 1/2 tsp (optional)
Topping
- Toasted sesame seeds – 1 tbsp
- Fresh parsley or mint
Instructions
- Preheat oven to 200°C (400°F).
- Slice eggplants, toss with olive oil, salt, and pepper, and roast for 25–30 minutes until soft and golden.
- Let cool, then drain and blend into a smooth purée.
- Crush crackers and mix with sesame seeds and melted butter.
- Press crust mixture into the bottom of a lined springform pan and chill.
- In a bowl, mix cream cheese and tahini until smooth.
- Add eggplant purée, eggs, lemon juice, garlic, parsley, salt, pepper, and cumin.
- Pour filling over the crust and smooth the top.
- Bake at 180°C (350°F) for 50–60 minutes (or 60–70 minutes in a water bath).
- Let cool in the oven with door slightly open, then refrigerate at least 4 hours.
- Top with toasted sesame seeds and fresh herbs before serving.
Notes
This savory eggplant cheesecake is best served chilled and pairs beautifully with a fresh green salad.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Savory Cheesecake
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g