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Roasted Eggplant with Tahini Sauce

A flavorful and healthy dish featuring roasted eggplant drizzled with a creamy tahini sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Eggplant
  • 2 medium eggplants sliced into rounds
Tahini Sauce
  • 1/2 cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic minced
  • 2 tablespoons water to thin the sauce
  • 1 teaspoon salt
  • 1 tablespoon olive oil
Garnish
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon sesame seeds toasted

Method
 

Roasting the Eggplant
  1. Preheat the oven to 400?F (200?C).
  2. Place the sliced eggplant on a baking sheet and drizzle with olive oil. Sprinkle with salt.
  3. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden and tender.
Preparing the Tahini Sauce
  1. In a mixing bowl, combine tahini, lemon juice, minced garlic, salt, and water. Whisk until smooth.
  2. Adjust the consistency with more water if needed.
Serving
  1. Once the eggplant is roasted, plate it and drizzle with tahini sauce.
  2. Garnish with chopped parsley and toasted sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 10gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 2IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

This dish can be served warm or at room temperature. It pairs well with pita bread or as part of a mezze platter.

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