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middle-easternmedium
Roasted Eggplant with Tahini Sauce
This simple, yet elegant dish features roasted eggplant topped with a creamy tahini sauce and fresh herbs, making it a perfect appetizer or side dish for any occasion.
Ready in 55 minutes · serves 4 · 280 calories per serving · middle-eastern cuisine.
55
min total
4
servings
280
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 2 medium, halvedeggplants
- 3 tablespoonsolive oil
- to tastesalt
- 1/2 cuptahini
- 2 tablespoonslemon juice
- 1 clove, mincedgarlic
- 1/4 cup, choppedparsley
Instructions
- 01
Preheat oven to 425°F (220°C).
- 02
Brush eggplant halves with olive oil and sprinkle with salt.
- 03
Roast eggplants, cut side down, for about 30-35 minutes until tender.
- 04
Mix tahini, lemon juice, garlic, and water to create a sauce.
- 05
Serve roasted eggplants drizzled with tahini sauce and sprinkled with parsley.
