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–+ servings
roasted eggplant with tahini sauce

ROASTED EGGPLANT WITH TAHINI SAUCE RECIPE

Calories109 kcal
Carbohydrates16.9 g
Fat4.5 g
Protein3.8 g
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients

  • 2 medium sized eggplant - (sliced into 1/2” slices)
  • 2 tbsp tahini paste
  • 2 tbsp water
  • 2 garlic cloves - (minced)
  • ½ tsp paprika
  • 2 tbsp fresh parsley - (chopped)
  • Juice from ½ a lemon
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper, and mist with cooking spray or an olive oil mister.
  • Place eggplant slices evenly onto baking sheet (you may need 2-3 baking sheets), mist with olive oil mister or cooking spray, and sprinkle with salt and pepper. Roast until well browned, about 20-30 minutes, flipping once halfway through.
  • Meanwhile, combine tahini paste, water, lemon juice, garlic, and paprika in a small bowl. Season with salt.
  • Place roasted eggplant slices on serving dish and pour tahini sauce over them evenly. Garnish with parsley.

Notes

The entire recipe makes 6 servings
The serving size is about 1 cup

Nutrition

Calories: 109 kcal (5%)Carbohydrates: 16.9 g (6%)Protein: 3.8 g (8%)Fat: 4.5 g (7%)Saturated Fat: 0.6 g (4%)Cholesterol: 0 mgSodium: 15 mg (1%)Potassium: 594 mg (17%)Fiber: 9 g (38%)Sugar: 8.4 g (9%)Calcium: 50 mg (5%)Iron: 1.4 mg (8%)