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Roasted Eggplant w/ Tahini & Herbs

I've tried countless recipes that involve eggplant. This versatile ingredient can be grilled, roasted, fried, and even baked to perfection. But this baked eggplant with tahini and herbs recipe is one of my favorites. It's a simple yet flavorful way to enjoy this healthy vegetable and is perfect for a light lunch or dinner.

To make this recipe, you'll need just a few simple ingredients, including 2 medium-sized eggplants, fresh basil, fresh parsley, onion powder, garlic powder, dried basil, dried oregano, kosher salt, black pepper, paprika, olive oil, and tahini. The combination of these ingredients creates a savory and slightly nutty flavor that's perfect for any occasion.

To start, preheat your oven to 400F and line a baking sheet. Cut the eggplants in half and score the cut sides diagonally about 1/4" deep, creating a criss-cross pattern on both sides. Sprinkle salt over the cut sides of the eggplant and let them sit for 20 minutes. Pat the excess liquid out of the eggplant and season with the onion powder, garlic powder, dried basil, oregano, paprika, and a drizzle of olive oil.

Bake in the oven for about 40 minutes until the eggplant is fork-tender and golden on the edges. Remove from the oven, drizzle with tahini, and top with fresh basil and parsley. Serve warm and enjoy.

This baked eggplant with tahini and herbs recipe is not only delicious but also packed with nutrients. Eggplants are a good source of fiber, vitamins, and minerals, while tahini is rich in healthy fats, protein, and antioxidants. You can also store any leftovers in an airtight container in the fridge for up to 48 hours.

If you're looking for a healthy and flavorful way to enjoy eggplant, give this baked eggplant with tahini and herbs recipe a try. It's easy to make, delicious, and perfect for any occasion.

Recipe

Ingredients

  • 2 Medium Eggplants

  • 1/4 Cup fresh basil

  • 1/4 Cup fresh parsley

  • 2 tsp onion powder

  • 2 tsp garlic powder

  • 1 tbsp dried basil

  • 2 tsp dried oregano

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/2 tsp paprika

  • 2 Tbsp olive oil

  • 2 Tbsp tahini

Directions

  1. Preheat your oven to 400F and set aside a lined baking sheet.

  2. Slice the eggplants in half and then score the cut sides for both eggplants diagonally about 1/4" deep but not to cut them. Repeat creating a criss-cross pattern on both sides.

  3. Generally sprinkle the salt over the cut sides of the eggplant, cover in a clean dish towel and allow to sit for 20 minutes. After 20 minutes, pat the excess liquid out of the eggplant and season with the onion powder, garlic powder, pepper, dried basil, oregano, paprika and drizzle of olive oil.

  4. Bake in the oven for about 40 minutes or until the eggplant is fork tender and golden on the edges.

  5. Remove from the oven, drizzle with tahini and top with the fresh basil and parsley. Serve warm and enjoy.

Storage: store in an airtight container in the fridge for 48 hours. Best if served fresh.


1 commento


Clara
Clara
12 feb

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