Roasted Eggplant with Tahini Sauce

Why You'll Love This Recipe

• Roasted eggplant and tahini are an amazing match. The eggplant is crispy on the top but buttery soft on the inside and the creamy tahini sauce compliments that really well really.
• All the different textures and flavors really make this dish restaurant-worthy, while the simple prep keeps it approachable.
• So simple and easy - There are only about 10-15 minutes of active prep work and the rest is oven time (45 minutes). The eggplant cooks for a while so you'll have enough time to make any other dishes you're planning to make, tidy up the kitchen, or just relax (there's always something to do though, right?).
• You can serve it on its own, or as a side - I like serving it with slices of toasted baguette or bread that you can use to scoop out any of the delicious tahini sauce that gets left behind. It's the perfect lunch!

Ingredients

• Eggplant - Pick dark purple and firm eggplants with no visible scratches or marks. I usually go with small or medium ones and just use more of them. The bigger the eggplant, the more bitter it tends to be.
• Cooking oil - Quality pure avocado oil is what I recommend most often and that's the case in this recipe too. I also like using raw sesame oil in place of avocado oil here sometimes to give the eggplants a little more sesame flavor. Make sure it's extra virgin though. Toasted sesame oil has a very low smoke point and shouldn't be used for roasting.
• Za'atar - You can use store-bought or you can learn how to make za'atar at home in my blog post. If you've never made your own, definitely give it a try, it's super simple. Za'atar is made with toasted sesame seeds, oregano, thyme, marjoram, sumac, and flaky sea salt. There are many variations but this is the combo I enjoy the most.
• Tahini sauce - All you need is tahini paste, freshly squeezed lemon juice, lemon zest, garlic, sea salt, and pepper. The tahini is the star of the show here so use a good quality one! I recommend roasted tahini sauce, not raw. It tends to be much creamier, has more flavor, and is less bitter.
• Raw pine nuts - These are optional but they add a nice layer of flavor and crunch. You'll just quickly toast them in a skillet and sprinkle them over the finished eggplant.
• Fresh herbs - Dill, mint, and/or flat-leaf parsley are all great options. I usually end up using a mix of all three. I like buying lots of different herbs at once, chopping them up, and storing them in the freezer. That way I always have some ready. The presentation won't be as pretty but they will be just as delicious as fresh.

Other recipes with Za'atar Spice

If you've never tried this spice blend, I highly recommend giving it a try! I highly recommend making your own Za'atar but you can also buy it at most grocery stores or online. Try this Bell Pepper and Zucchini Breakfast Skillet with Za'atar if you want a veggie-packed breakfast or this Smoky Za'atar Roasted Cauliflower with Yogurt Dip for another flavorful veggie side dish!

1. First, start by making the tahini sauce. Simply add tahini, lemon zest, lemon juice, minced garlic, sea salt, and black pepper to a bowl and whisk together until combined.
2. Taste and season with more salt, pepper, or lemon juice to taste. Cover and store in the fridge until ready to use.

Roasted Eggplant

1. Preheat your oven to 400F (200C).
2. Slice your eggplants in half lengthwise. Use a small knife or the tip of a bigger one (be careful) to make small incisions in a crosshatch pattern. Be careful not to cut through the skin, you only want to cut the eggplant's flesh so that the spices can get in and it's easier to eat. The sharper your knife is, the easier this is to do.
3. Drizzle the eggplants evenly with avocado oil. Add more if needed, eggplants are very spongy and absorb liquid easily. You can also use avocado oil in a spray to do this more evenly but it's not necessary.
4. Sprinkle on the za’atar spice and press it into all the little crevices you made earlier.

Add a splash of water to the bottom of the pan and roast the eggplants for 40-50 minutes. Add more water as needed. The water helps to steam the eggplant a little and to make sure they don't burn on the bottom. You can drizzle a little over the eggplants too if they look too dry.
The eggplants are ready when they’re very soft and brown on the edges.

Serving and Storing

Serve the eggplant with the tahini sauce you made earlier, chili flakes, toasted pine nuts, and fresh herbs like dill, parsley, and mint.

You can serve the eggplant as a light main with a toasted baguette or a side with a choice of protein. Lamb is most often served with an eggplant dish like this one but chicken, salmon, or tofu all work great.

More Eggplant Recipes

If you're looking for more eggplant recipes, definitely give the three below a try!

• Za'atar Roasted Eggplant Lentil Salad with Sundried Tomatoes (you could also leave out the eggplant and serve the salad with this recipe instead)
• Roasted Eggplant Dip (a personal favorite!)
• Spicy Garlic Miso Roasted Eggplant (miso and eggplant are soo good together)