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Roasted Eggplant with Whipped Tahini Sauce

So apparently eggplant is boring and weird, and falls under the “if it tastes bad, it must be good for you” food group. Um, okay I see where you’re coming from, but have you tried Roasted Eggplant with Tahini Sauce? So.. I kinda beg to differ.

Roasted Eggplant with Whipped Tahini Sauce

Eggplants are sponges that will soak up anything – salt, marinades, oil, so that means they absorb a lot of flavor. They can be a lot of different things and textures: creamy dips, they can be soft or crispy, they can be sautéed, grilled, or fried. They’re just flexible little sponges.

If you happen to have a large, bulbous eggplant, you can bake it whole for about an hour until it collapses into a luscious, soft flesh that’s beautifully caramelised and creamy. Add salt, olive oil, and lemon and it’s all you need, but if you want to take it up a notch, this lemony nutty tahini sauce on the bottom of the plate will certainly elevate it.

Roasted Eggplant with Tahini Sauce

  • Servings: 2
  • Difficulty: easy
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  • 1 large eggplant, cut in half lengthwise
  • 1/4 cup olive oil
  • salt
  • pepper
  • 1/2 lemon
  • 1/4 cup tahini
  • 1/4 cup cold water


  1. Preheat the oven to 425°F.
  2. Halve the eggplant lengthwise. Using the point of a sharp knife, crosshatch the flesh. Season with salt and pepper.
  3. Place the eggplant cut side up on a baking sheet and drizzle with olive oil, distributing as evenly as possible. Turn over so that the eggplant is cut side down.
  4. Place in the oven and roast until eggplant is cooked through, golden brown on the bottom, and tender, about 45 minutes.
  5. Meanwhile, add tahini to a medium bowl. Using a whisk, whip the tahini and drizzle in the cold water a little at a time until you have reached your desired consistency. Add the lemon juice and season with salt and pepper.
  6. Smear the whipped tahini onto the bottom of a serving platter. Place the eggplant, cut side up, on top of the sauce. Garnish with fresh herbs (I used cilantro) and serve.

Tips & Tricks: The whipped tahini sauce can be tightly covered and refrigerated for up to 7-10 days.

If you make this Roasted Eggplant with Whipped Tahini Sauce please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!


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