Meatless Monday plus a low carb day. The one and only question here, is how to survive? Let me tell you. Tahini is a MUST combined with eggplant – prepared in any possible way. That roasted eggplant with tahini combo is absolutely crazy good. Sometimes I add a spoon of pesto as well.
Roasted tahini eggplants are saving me during these days. Just sprinkled with some fresh pomegranate seeds and fresh coriander on top and this is a super healthy dish. On top it is super quick and easy to make without dirty kitchen to clean afterwards. The oven does the work for you. You can either serve it as a main dish or you just eat it as a side dish with some super tasty kofta or lamb pistachio patties.
Eggplant and tahini is one of the best combos!
If you make this roasted eggplant with tahini recipe, be sure to leave a comment and/or give this recipe a rating! We are happy to hear, how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
Let make these easy and amazing roasted tahini eggplants with a lot of tahini! 🙂
Roasted Tahini Eggplant
- 2 pcs Eggplant
- 1 tbsp Garlic Powder
- Tahini Sesame Paste
- Salt & Pepper to taste
- Olive Oil
- Handful Fresh Coriander
- Preheat the oven to 180°C
- Cut each eggplant on half and with make diagonal stripes on each half (flat side). Place eggplant of baking sheet facing flat size up. Sprinkle salt, pepper and garlic powder and drizzle over olive oil
- Place them on baking tray and bake for 20 minutes or until they got soft and golden brown on top
- Once eggplants are done drizzle over tahini paste and sprinkle with fresh coriander
- Enjoy your BeastFeast!