Roasted Eggplant with Tahini Sauce

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A vegetarian feast for the senses!

10 minutes

Prep time

30 minutes

Cook time

624 cal.

Per serving

Utensils

Oven, Brush, Frying pan, Stovetop, Baking pan

recipe

Eggplant

Step 1

Preheat the oven to 350°F. Wash & cut the eggplant in half lengthwise. Then score the flesh in a crisscross pattern. Be sure not to pierce the skin!

Garlic
Eggplant

Step 2

Place the eggplant & most of the whole unpeeled garlic cloves on a parchment-lined baking sheet. (Reserve a third of the garlic for the sauce.)

Coriander (ground)

Step 3

In a small bowl, mix together the coriander, salt, pepper & a drizzle of oil.

Eggplant

Step 4

Brush the eggplant with the spiced oil. Bake for 20-30 min at 350°F, or until fork-tender.

Yogurt (Greek, plain)
Tahini
Lemon

Step 5

In another small bowl, mix together the yogurt, lemon juice & tahini.

Garlic

Step 6

Add salt, pepper & the remaining garlic (grated or minced). Mix & refrigerate until needed.

Onion (yellow)

Step 7

Peel & thinly slice the onion.

Onion (yellow)

Step 8

Heat a drizzle of oil in a pan over high heat. Add the onion slices. Pan fry them for 5 min or until crisp & golden. Transfer them to a paper towel-lined plate.

Almonds (sliced)

Step 9

Reduce the heat to medium. Then toast the almonds in the same pan for 2 min. Stir frequently to keep them from burning!

Cilantro (fresh)
Mint (fresh)

Step 10

Chop the cilantro & mint.

Pomegranate seeds

Step 11

Rinse & drain the pomegranate seeds. (You could also remove the seeds from a pomegranate yourself!)

Eggplant
Garlic

Step 12

Remove the eggplant & garlic from the oven.

Garlic
Eggplant

Step 13

Remove the peel from the roasted garlic. Transfer the eggplant & garlic to a serving plate.

Onion (yellow)
Almonds (sliced)
Mint (fresh)
Cilantro (fresh)
Pomegranate seeds
Yogurt (Greek, plain)
Tahini
Lemon

Step 14

Add a dollop of yogurt-tahini sauce. Garnish with fried onions, toasted almonds, fresh herbs & pomegranate seeds. Season with salt & pepper. Add a final touch of lemon or lime zest (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy624 cal.
Fat50 g
Carbohydrates25 g
Protein14 g
Fiber13 g

On average, one serving of the recipe "Roasted Eggplant with Tahini Sauce" contains 624 Energy, 50 g of Fat, 25 g of Carbohydrates, 14 g of Protein, 13 g of Fiber.

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Roasted Eggplant with Tahini Sauce
Easy