Roasted Eggplant with Tahini Sauce
Discover the irresistible harmony of flavors in this Roasted Eggplant with Tahini Sauce recipe—perfect for vegetarians and lovers of Middle Eastern cuisine. Soft, caramelized eggplant halves are roasted to perfection, their tender flesh enhanced by a golden crust, then topped with a creamy, tangy tahini sauce infused with garlic and lemon juice. A vibrant garnish of fresh parsley and jewel-like pomegranate seeds adds a refreshing burst of color and flavor, making this dish both visually stunning and deliciously satisfying. Ideal as a healthy main course or a versatile side, this recipe is easy to prepare with minimal effort yet delivers restaurant-quality results. Whether served warm or at room temperature, it’s an elegant way to elevate your dinner table. Keywords: Roasted Eggplant Recipe, Tahini Sauce, Vegetarian Main Dish, Healthy Side Dish, Middle Eastern Cuisine.
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Recipe Information
Ingredients
- 2 medium eggplants
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup tahini
- 3 tablespoons lemon juice
- 2 minced garlic cloves
- 2 tablespoons water
- 2 tablespoons fresh parsley
- 0.25 cup pomegranate seeds
Instructions
Preheat the oven to 400°F (200°C).
Slice the eggplants in half lengthwise and score the cut side in a crisscross pattern without cutting through the skin.
Brush the cut sides of the eggplants with 2 tablespoons of olive oil evenly. Sprinkle with salt and black pepper.
Place the eggplant halves cut side up on a baking sheet lined with parchment paper.
Roast in the preheated oven for about 30-35 minutes, until the flesh is tender and golden brown.
While the eggplants are roasting, prepare the tahini sauce by combining tahini, lemon juice, minced garlic, remaining 2 tablespoons of olive oil, and water in a bowl. Whisk until smooth. Adjust the seasoning to taste with salt if needed.
Once the eggplants are done, remove them from the oven and let them cool for a few minutes.
Drizzle the tahini sauce generously over the roasted eggplant halves.
Garnish with chopped fresh parsley and pomegranate seeds.
Serve warm or at room temperature as a main dish or a side.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 24.9 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9358 mg | 720% | |
| Iron | 42860.1 mg | 238112% | |
| Potassium | 2102 mg | 45% | |
*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.
