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Mediterranean Roasted Eggplant

Roasted eggplant infused with Mediterranean flavors, topped with a creamy lemon tahini sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 1 medium eggplant, fresh and shiny Choose firm eggplants with smooth skin.
  • 3 tablespoons olive oil, extra-virgin Use for roasting.
  • 1 teaspoon sea salt For seasoning.
  • 1 teaspoon black pepper For seasoning.
  • 2 cloves minced garlic Alternatively use garlic powder.
  • 1 teaspoon smoked paprika Optional, can substitute with sweet paprika or chili flakes.
  • 2 tablespoons fresh parsley or cilantro Whichever is on hand.
  • 1 squeeze lemon For flavor.
For the Lemon Tahini Sauce
  • 3 tablespoons tahini This makes the dish pop.
  • 1 tablespoon lemon juice For tanginess.
  • 1 clove garlic For flavor.
  • 1 pinch salt Enhances flavors.
  • 2 tablespoons water To achieve desired creaminess.

Method
 

Preparation
  1. Slice the eggplant into 1/2-inch thick rounds and sprinkle with salt. Let it sit in a colander for 30 minutes to draw out bitter juices.
  2. Pat the eggplant slices dry with paper towels.
Roasting
  1. Preheat the oven to 425°F (220°C).
  2. Toss the eggplant slices with olive oil, black pepper, garlic, smoked paprika, and herbs.
  3. Spread the eggplant slices in a single layer on a baking sheet without overcrowding.
  4. Roast for 20-25 minutes, flipping halfway, until golden and crispy.
Making the Sauce
  1. In a bowl, whisk together tahini, lemon juice, garlic, salt, and enough water to reach desired creaminess.
Serving
  1. Spoon the lemon tahini sauce over the roasted eggplant and serve immediately.

Notes

For best results, do not skip salting the eggplant to avoid bitterness. Leftovers can be enjoyed in sandwiches, grain bowls, or straight from the fridge.