Low Sodium Roasted Eggplant with Tahini Sauce
Elevate your appetizer game with this Low Sodium Roasted Eggplant with Tahini Sauce, a healthy and flavorful dish that's perfect for both casual dinners and elegant gatherings. This recipe highlights tender, golden-brown eggplants, roasted to perfection with a blend of bold spices like cumin and ground coriander, creating a delightful depth of flavor without the need for extra salt. Topped with a creamy garlic-infused tahini sauce and a spritz of fresh lemon juice, each bite is a harmonious balance of nutty, tangy, and savory notes. Finished with a garnish of vibrant parsley, this dish is not only visually stunning but also packed with heart-healthy ingredients and plant-based goodness. Quick to prepare, low in sodium, and versatile in serving, it's ideal as a side dish, a light entrée, or even paired with warm pita bread and a crisp salad for a Mediterranean-inspired feast.
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Recipe Information
Ingredients
- 2 medium eggplants
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 2 minced garlic cloves
- 0.25 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 tablespoons fresh parsley
Instructions
Preheat oven to 400°F (200°C).
Cut the eggplants in half lengthwise, then score the flesh in a crisscross pattern, being careful not to cut through the skin.
Brush the cut sides of the eggplants with olive oil. Sprinkle evenly with black pepper, cumin powder, and ground coriander.
Place the eggplants cut side up on a baking sheet lined with parchment paper.
Roast in the preheated oven for 30-35 minutes, or until the eggplants are golden brown and tender when pierced with a fork.
While the eggplants are roasting, prepare the tahini sauce: In a small bowl, whisk together the minced garlic, tahini, lemon juice, and water until smooth and creamy.
Adjust the consistency of the tahini sauce by adding more water if needed. It should be pourable but not too runny.
Once the eggplants are done roasting, remove them from the oven and let them cool for a few minutes.
Drizzle the tahini sauce over the roasted eggplants.
Garnish with freshly chopped parsley before serving.
Serve warm, and enjoy your low sodium roasted eggplant with the delicious tahini sauce.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 18.6 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4758 mg | 366% | |
| Iron | 21433.2 mg | 119073% | |
| Potassium | 1809 mg | 38% | |
*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.
