Roasted Eggplant With Tahini Drizzle (Printable Version)

Golden roasted eggplant with zesty lemon tahini sauce, fresh herbs and warm spices.

# Ingredient List:

→ Vegetables

01 - 2 large eggplants
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Tahini Drizzle

05 - 1/3 cup tahini
06 - 1 clove garlic, minced
07 - 3 tablespoons fresh lemon juice
08 - 2 tablespoons cold water, plus more as needed
09 - 1/4 teaspoon ground cumin
10 - 1/4 teaspoon salt

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - 1 tablespoon toasted sesame seeds (optional)
13 - 1/4 teaspoon smoked paprika (optional)

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Cut eggplants in half lengthwise. Score the flesh in a crosshatch pattern without piercing the skin.
03 - Brush the cut sides generously with olive oil and sprinkle with salt and pepper.
04 - Place eggplants cut side up on the prepared baking sheet. Roast for 35-40 minutes until golden brown and very tender.
05 - Whisk together tahini, garlic, lemon juice, cumin, and salt. Slowly add cold water while whisking until the sauce reaches a creamy, pourable consistency.
06 - Transfer roasted eggplants to a serving platter and drizzle generously with tahini sauce.
07 - Sprinkle with chopped parsley, sesame seeds, and smoked paprika if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The tahini drizzle turns basic roasted eggplant into restaurant worthy food with almost zero effort
  • You get that perfect contrast of creamy sauce against tender caramelized edges
  • It keeps beautifully for days making it ideal for meal prep or unexpected guests
02 -
  • The tahini sauce will seize up at first before loosening into a creamy consistency this is completely normal
  • Scoring the eggplant flesh helps the oil penetrate deeper and creates more surface area for caramelization
03 -
  • Let the roasted eggplants rest for 5 minutes before saucing to help them retain their shape
  • If your tahini sauce is too thick add water one teaspoon at a time until it reaches your desired consistency

Go Back