Roasted Eggplant with Lemon Tahini Dressing

Savor the rich and smoky flavors of roasted eggplant paired with the zesty and creamy lemon tahini dressing. This dish is a perfect blend of textures and tastes that can serve as a delightful appetizer or a hearty side. It's keto-friendly, ensuring you enjoy indulgence without the guilt.

Course Sides

Cuisine Mediterranean

Keyword Gluten-Free, Keto, Lemon Tahini Dressing, Low-Carb, Roasted Eggplant, Vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 230kcal

Equipment

Baking sheet
Parchment paper
Brush
Whisk
Serving platter

Ingredients

Eggplant

2 medium-sized eggplant about 1 lb or 450 g each
3 tablespoons olive oil 44 ml
1 teaspoon sea salt 5 g
½ teaspoon freshly ground black pepper 2 g

Lemon Tahini Dressing

⅓ cup tahini 80 ml
3 tablespoons lemon juice 45 ml
1 clove garlic minced, about 1 teaspoon or 5 g
2-4 tablespoons warm water 30-60 ml
½ teaspoon cumin 2 g
¼ teaspoon paprika 1 g, optional for garnish
1 tablespoon fresh parsley chopped, 15 g, optional for garnish

Instructions

Preheat your oven to 400°F (200°C).
Cut the eggplants into 1/2 inch (1.25 cm) thick slices and arrange them on a baking sheet lined with parchment paper.
Brush both sides of the eggplant slices with olive oil and season with sea salt and black pepper.
Roast in the preheated oven for 25 minutes, flipping halfway through, until the eggplant is golden and tender.
While the eggplant is roasting, prepare the lemon tahini dressing by whisking together tahini, lemon juice, minced garlic, cumin, and warm water until smooth. Adjust the consistency with more water if needed.
Once the eggplant is done, allow it to cool slightly before arranging on a serving platter.
Drizzle the lemon tahini dressing over the warm eggplant slices.
If desired, garnish with a sprinkle of paprika and fresh parsley.
Serve immediately or at room temperature.

Notes

For a nuttier flavor, you can toast the sesame seeds for the tahini before grinding. If you're in a rush, store-bought tahini works just as well. To make this dish ahead of time, roast the eggplant and prepare the dressing separately, then simply assemble before serving.

Nutrition