Roasted Eggplant with Tahini: 5 Reasons You’ll Love It
A simple and flavorful dish featuring roasted eggplant drizzled with tahini sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Water, as needed for consistency
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplants in half lengthwise.
- Brush the cut sides with olive oil and sprinkle with salt and pepper.
- Place the eggplants cut side down on a baking sheet.
- Roast for 25-30 minutes until tender and browned.
- While the eggplants are roasting, mix tahini, lemon juice, minced garlic, and water to make the sauce.
- Adjust the water to reach your desired consistency.
- Remove the eggplants from the oven and let them cool slightly.
- Flip the eggplants cut side up, drizzle with tahini sauce, and serve.
Notes
- Use fresh ingredients for the best flavor.
- Adjust the tahini sauce to your taste.
- Serve with pita bread or a salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg