Roasted Eggplant with Tahini Garlic Drizzle

Ingredients

- 2 medium eggplants
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- Additional salt to taste

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C).

2. Prepare the Eggplants: Slice the eggplants lengthwise into 1-inch thick pieces. Arrange them on a baking sheet lined with parchment paper.

3. Season the Eggplants: Drizzle the eggplant slices with olive oil, then sprinkle with 1 teaspoon salt. Ensure each slice is evenly coated by lightly rubbing the seasoning into the surface with your fingers.

4. Roast the Eggplants: Place the baking sheet in the preheated oven and roast for 25 minutes, or until the eggplants are golden brown and tender.

5. Prepare the Tahini Garlic Drizzle: In a small bowl, combine tahini, lemon juice, minced garlic, and a pinch of salt. Stir until smooth. If the mixture is too thick, add a teaspoon of water at a time until a drizzle consistency is reached.

6. Garnish and Serve: Remove the roasted eggplants from the oven. Arrange them on a serving platter. Drizzle the tahini mixture over the top. Sprinkle the chopped parsley and red pepper flakes over the dish. Serve warm or at room temperature.

Total Time

PT35M
35 minutes

Type of Dish

Snack

Keywords

Eggplant appetizer, Tahini sauce, Garlic drizzle, Roasted vegetables, Vegan snack, Oven baked, Healthy snack, Plant-based snack, Gourmet appetizer, Easy eggplant recipe

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 600

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