Paleo Roasted Eggplant with Tahini Sauce
Elevate your vegetable game with this Paleo Roasted Eggplant with Tahini Sauce, a vibrant dish that’s as nourishing as it is flavorful. Perfectly caramelized eggplant slices, roasted to golden perfection, are drizzled with a creamy, zesty tahini sauce infused with garlic and lemon for a tangy kick. This gluten-free and dairy-free recipe is simple to whip up in under an hour, making it an excellent choice for weekday dinners or as a mezze-style appetizer. Fresh parsley adds a pop of color and a hint of herbal freshness, tying the dish together beautifully. Ideal for anyone following a paleo diet or craving a wholesome plant-based dish, this roasted eggplant recipe is sure to become a household favorite. Serve warm or at room temperature for a versatile, crowd-pleasing option that’s perfect for every occasion!
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 0.5 cup tahini
- 2 tablespoons lemon juice
- 1 large garlic clove
- 2 tablespoons water
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants and cut them into 1-inch thick rounds.
Arrange the eggplant rounds on a baking sheet lined with parchment paper.
Brush each slice with olive oil on both sides and sprinkle with sea salt and ground black pepper.
Roast the eggplant slices in the preheated oven for 30-35 minutes, flipping halfway through, until golden and tender.
While the eggplant is roasting, prepare the tahini sauce. Mince the garlic clove finely.
In a medium bowl, whisk together the tahini, lemon juice, minced garlic, and water until smooth. Adjust the consistency with more water if needed.
Once the eggplant is roasted, remove it from the oven and let it cool slightly.
Arrange the eggplant slices on a serving platter, drizzle generously with the tahini sauce, and garnish with chopped fresh parsley.
Serve warm or at room temperature, and enjoy this flavorful Paleo-friendly dish!
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 18.5 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9351 mg | 719% | |
| Iron | 42860.0 mg | 238111% | |
| Potassium | 1980 mg | 42% | |
*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.
