This Roast Eggplant with Tahini Sauce recipe is a simple, delicious dish that packs a punch of flavour. Perfect for a light lunch or as a side dish, this recipe combines the creaminess of tahini with the smokiness of roasted eggplant and a fresh burst of parsley. It's a great option for anyone looking to add more vegetables and plant-based protein to their diet.
Looking for other yummy plant based recipes? Try my Butter Tofu recipe or my Chopped Cauliflower Salad. If you're in the mood for more Middle Eastern vibes you'll also love my Mushroom Shawarma.
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Why you need to make this Roast Eggplant with Tahini Sauce
- Nutrient-Rich: Eggplant is packed with vitamins and minerals, while tahini provides healthy fats and chickpeas add protein and fibre.
- Easy Preparation: With minimal ingredients and simple steps, this dish is straightforward to prepare, making it ideal for busy weeknights.
- Versatile and Delicious: The combination of roasted eggplant and creamy tahini sauce is a match made in heaven, and it can be enjoyed on its own or paired with grains like rice or quinoa for a more substantial meal.
Ingredients for Roast Eggplant with Tahini Sauce
- Eggplant: The star of the dish, providing a smoky and creamy base when roasted.
- Tahini: Adds a rich, nutty flavour and creamy texture to the sauce.
- Water: Helps thin out the tahini to the desired consistency.
- Lemon: Adds a fresh, tangy flavour that brightens up the dish.
- Garlic: Infuses the sauce with a subtle, pungent kick.
- Olive Oil: Used for roasting the eggplant and adding richness to the final dish.
- Chickpeas: Adds protein and a slightly nutty flavour.
- Parsley: Provides a fresh, herbaceous note to balance the richness of the tahini sauce.
- Sea Salt: Enhances all the flavours and brings the dish together.
See recipe card for quantities.
Hint: Make sure to poke holes all over the eggplant before roasting to prevent it from bursting in the oven.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. The tahini sauce can also be stored separately in a sealed container in the refrigerator.
FAQ for Roast Eggplant with Tahini Sauce
Can I use a different type of eggplant? Yes, any variety of eggplant can be used in this recipe. Just adjust the cooking time as needed.
Can I make the tahini sauce in advance? Absolutely! The tahini sauce can be made ahead and stored in the refrigerator for up to a week.
How can I make this dish more filling? Serve it over a bed of cooked grains like quinoa or rice, or alongside a protein like grilled chicken or tofu.
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Roast Eggplant with Tahini Sauce
Ingredients
- 1 eggplant
- ¼ cup tahini
- 3 tablespoon water
- ½ lemon
- 1 garlic clove minced
- 2 tablespoon olive oil
- ½ cup chickpeas cooked, from a can
- 2 tablespoon parsley finely chopped
- Sea salt
Instructions
- Preheat oven to 170C.
- Poke holes with a knife all over the eggplant (this will prevent the eggplant from exploding in the oven so make sure you don't skip this part!)
- Place the eggplant on an oven safe tray and cover with the olive oil and a good pinch of sea salt. Roast in the oven for 45 - 55 minutes or until the eggplant is super soft and well cooked.
- Mix together the tahini, water, garlic, juice from the lemon and a big pinch of salt and whisk until you have a nice creamy sauce (you may need to add an extra tablespoon or two more of water to get a nice runny but creamy consistency)
- Slice open your eggplant, pour the chickpeas on top, followed by the tahini sauce then top off with a sprinkle of fresh parsley and another drizzle of olive oil. Enjoy!
Nutrition
Summary
In conclusion, the Roast Eggplant with Tahini Sauce is not only a delightful dish but also a nutritious addition to your meal rotation. By roasting the eggplant until it's perfectly soft and pairing it with a creamy tahini sauce, this recipe brings out the best flavours in each ingredient. Additionally, the inclusion of chickpeas adds a protein boost, making it a well-rounded dish suitable for any time of the day.
Moreover, this recipe is incredibly versatile. You can easily adapt it by swapping out ingredients based on what you have available or your personal preferences. For instance, you might use zucchini instead of eggplant or almond butter in place of tahini. These substitutions ensure that the dish remains accessible and enjoyable for everyone.
Furthermore, with its simple preparation and minimal ingredient list, this Roast Eggplant with Tahini Sauce is perfect for busy weeknights or when you want to impress guests with minimal effort. The balance of flavours and textures – from the softness of the roasted eggplant to the crunch of chickpeas and the freshness of parsley – makes this dish truly special.
So, whether you’re looking for a quick and healthy meal or a delicious side dish, this recipe is sure to satisfy. Don’t forget to store any leftovers in an airtight container in the fridge, where they will keep for up to three days. Enjoy this delightful dish and the compliments that will surely come your way!
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