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roasted eggplant with lemon tahini

roasted eggplant with lemon tahini

👨‍🍳 Chefy Tip: Roast cut-side down on a rimmed sheet — the oil pools in the pan, browns the surface. Flip, score, brush with more oil, then roast 5 minutes cut-side up to finish. Everything falls apart after that.

Serves
4
Prep
10 min
Cook
35 min
Difficulty
Easy
Cost
Budget-Friendly
Calories
195
Carbs
16g
Protein
5g
Fat
14g

Flavor Profile

🍆 Smoky and silky from the slow-roasted eggplant
🧴 Creamy and nutty from the lemon tahini sauce
🍋 Bright and tangy from fresh lemon juice
🌿 Fresh and herbaceous from parsley and mint
🌶️ Earthy and tart from a pinch of sumac

Ingredients

🍆 2 medium eggplants, halved lengthwise
🛢️ 3 tbsp extra virgin olive oil
🧂 1 tsp sea salt
🌶️ 1/4 tsp black pepper
🧴 3 tbsp tahini
🍋 Juice of 1 lemon
🧄 1 clove garlic, minced
💧 2-3 tbsp water to thin
🌿 2 tbsp fresh parsley, chopped
🌿 1 tbsp fresh mint, chopped
🌶️ 1/2 tsp sumac
🍎 2 tbsp pomegranate seeds (optional)

Instructions

01

Score the cut side of each eggplant half in a crosshatch pattern. Brush generously with olive oil and season with salt and pepper. Roast cut-side down at 400°F (200°C) for 30-35 minutes until deeply caramelized and tender.

02

Whisk together tahini, lemon juice, garlic, and water until smooth and pourable. Season with salt.

03

Plate roasted eggplant cut-side up. Drizzle with tahini sauce and finish with parsley, mint, sumac, and pomegranate seeds.

🧬 Food Science

Eggplant contains nasunin, a potent antioxidant found in its skin that protects brain cell membranes from free radical damage. Tahini is one of the most calcium-rich plant foods available, making this dish a powerhouse for both brain and bone health.

Pair It

🥂 A glass of chilled rosé or mint-infused sparkling water pairs beautifully with the smoky flavors.
🍽️ Serve alongside roasted chickpeas, tabbouleh, or grilled fish for a complete Middle Eastern spread.