Keto Roasted Eggplant with Tahini Sauce
Discover a delightful, low-carb recipe with this Keto Roasted Eggplant with Tahini Sauce! Perfectly caramelized eggplant slices are seasoned with olive oil, garlic powder, and spices before roasting to golden perfection. Topped with a creamy, tangy tahini sauce infused with lemon juice, garlic, and a hint of cumin, this dish is a flavor-packed side or appetizer that pairs beautifully with grilled meats or fresh salads. Finished with a sprinkle of paprika and fresh parsley, it’s as visually stunning as it is delicious. Easy to prepare and naturally dairy-free, this keto-friendly recipe delivers Mediterranean-inspired taste in just 45 minutes, making it a must-try for health-conscious food enthusiasts.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Tahini
- 2 tablespoons Lemon juice
- 2 tablespoons Water
- 2 cloves Garlic cloves, minced
- 0.25 teaspoon Cumin
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants and cut them into 1/2-inch thick slices.
Lay the eggplant slices on a baking sheet and brush both sides with 2 tablespoons of olive oil.
Sprinkle the eggplant slices with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of garlic powder.
Roast the eggplant slices in the preheated oven for 25-30 minutes, flipping halfway through, until golden and tender.
While the eggplant is roasting, prepare the tahini sauce. In a bowl, combine 0.5 cup tahini, 2 tablespoons lemon juice, 2 tablespoons water, minced garlic cloves, 0.25 teaspoon cumin, and 1 tablespoon olive oil.
Whisk the mixture until smooth and creamy. If the sauce is too thick, add a bit more water, one teaspoon at a time, until the desired consistency is reached.
Once the eggplants are roasted, remove them from the oven and allow them to cool slightly.
Arrange the eggplant slices on a serving platter and drizzle with the tahini sauce.
Garnish the eggplant with chopped fresh parsley and a sprinkle of paprika.
Serve the dish warm or at room temperature.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 12.5 g | 44% | |
| Total Sugars | 10.8 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2355 mg | 181% | |
| Iron | 10715.3 mg | 59529% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
