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Eggplant with Herby Tahini Dressing

Course: Appetizer, Main Course
Cuisine: israeli
Keyword: Pareve
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 149kcal
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Ingredients

Eggplant

  • 2 whole eggplants cut into thick slices
  • 1/4 cup olive oil
  • 1 teaspoon maldon salt

Green Herby Tahini Dressing

  • Handful of parsley cilantro, mint and dill leaves
  • 2 garlic cloves
  • 1/4 cup pure unsalted tahini paste
  • Juice from 1/2 lemon
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 3/4 cup cold water

Garnish

  • Chopped mint leaves and sumac

Instructions

  • Preheat oven on convection broil to 450F/240C.
  • Place the sliced eggplants evenly on a baking pan.
  • Season with olive oil and maldon salt.
  • Roast it in the oven until the eggplants are golden. Flip midway. It takes around 15 minutes.
  • Meanwhile prepare dressing. Place herbs, garlic, tahini, lemon, honey, salt and water in a food processor and blend into a smooth dressing texture.
  • On a nice plate pour some of the green herbs tahini dressing.
  • Place the roasted eggplant on top of the dressing.
  • Pour the rest of the dressing over top.
  • Garnish with fresh chopped mint and a sprinkle of sumac.

Video

Nutrition

Calories: 149kcal | Carbohydrates: 5g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 585mg | Potassium: 48mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 1mg