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.
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.
Illustrative photo
