Nut-Free Roasted Eggplant with Tahini Sauce
Discover the irresistible flavors of Nut-Free Roasted Eggplant with Tahini Sauce—a dish that's as vibrant as it is simple to make! This dairy-free and vegan recipe showcases golden, caramelized eggplant slices roasted to perfection with a touch of olive oil, salt, and pepper. A silky smooth tahini sauce, brightened with fresh lemon juice and aromatic minced garlic, adds a tangy richness that complements the tender roasted eggplant beautifully. Garnished with a sprinkle of paprika and fresh parsley, this dish is ideal for everything from elegant dinner parties to casual meals. Ready in under an hour, it's a versatile nut-free option perfect for those with dietary restrictions, and can be served warm or at room temperature as a side or appetizer.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.25 cup Tahini
- 2 Garlic cloves, minced
- 3 tablespoons Water
- 2 tablespoons Parsley, chopped
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and slice the eggplants into 1/2-inch thick rounds.
Arrange the eggplant slices evenly on the prepared baking sheet.
Brush each eggplant slice with olive oil on both sides, ensuring they are well-coated.
Sprinkle the eggplant slices with salt and black pepper.
Roast in the preheated oven for 30-35 minutes, turning once midway, until the eggplant is golden brown and tender.
While the eggplant is roasting, prepare the tahini sauce: In a bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Adjust the consistency with more water if needed. The sauce should be pourable.
Taste the sauce and add a little more salt or lemon juice if desired.
Once the eggplant is done roasting, remove it from the oven and let it cool slightly.
To serve, arrange the roasted eggplant slices on a serving platter.
Drizzle the tahini sauce generously over the eggplant.
Garnish with chopped parsley and a pinch of paprika before serving.
Enjoy your nut-free roasted eggplant with tahini sauce warm or at room temperature.
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 35.6 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4759 mg | 366% | |
| Iron | 21432.1 mg | 119067% | |
| Potassium | 2644 mg | 56% | |
*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.
