Roasted eggplant with tahini sauce

Roasted eggplant with tahini sauce




Roasted Eggplant with Tahini Sauce

Simple, yet savory, roasted eggplant drizzled with a freshly made tahini sauce is a delicious and healthy way to get in those important vegetable servings. The smoky taste of the eggplant is perfectly complemented by the tangy, nutty tahini.


  • 2 medium sized eggplant, sliced into 1/2” slices
  • 2 tbsp tahini paste
  • 2 tbsp water
  • 2 garlic cloves, minced
  • 1/2 tsp paprika
  • 2 tbsp fresh parsley, chopped
  • Juice from ½ a lemon
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper, and mist with cooking spray or an olive oil mister.
  2. Place eggplant slices evenly onto baking sheet (you may need 2-3 baking sheets), mist with olive oil mister or cooking spray, and sprinkle with salt and pepper. Roast until well browned, about 20-30 minutes, flipping once halfway through.
  3. Meanwhile, combine tahini paste, water, lemon juice, garlic, and paprika in a small bowl. Season with salt.
  4. Place roasted eggplant slices on serving dish and pour tahini sauce over them evenly. Garnish with parsley.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: Middle Eastern

Calories: 83

Fat: 3g

Protein: 2.5g

Entire recipe makes 6 servings
Serving size is about 1 cup
Each serving = 2 Points +

PER SERVING: 83 calories; 3g fat; 12g carbohydrates; 2.5g protein; 6g fiber

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