Roast Eggplant with Green Tahini Dressing

17 50 621
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 4
Roast Eggplant with Green Tahini Dressing
Health Rating


2 eggplant Eggplant (cut into wedges)
2 tsp Paprika (mild)
1 tsp Coriander, ground
1/2 tsp Cumin
1/4 cup Extra virgin olive oil
1 can (15oz) Chickpeas, canned, drained (rinsed)
1 cup Cherry Tomatoes (halved)
1/3 cup Slivered almonds (toasted)
8 leaf Mint, fresh (chopped )
2 sprig Parsley, Italian, fresh (chopped)
1 medium Lemon (cut into wedges, for serving)
1/2 cup Parsley, Italian, fresh (chopped, for dressing)
1/2 cup Cilantro (coriander) (chopped, for dressing)
1/2 cup Tahini (for dressing)
1 tbsp Extra virgin olive oil (for dressing)
1/2 cup Lemon juice (for dressing)
1 clove(s) Garlic (chopped, for dressing)


For the Green Tahini Dressing: Blend all ingredients in a food processor until smooth. Set aside.

Place eggplant in a bowl, add the spices and oil, and toss to combine. Season with salt.

Place in a single layer on a baking paper-lined baking try with chickpeas and roast for 30 minutes or until tender and golden. Add the tomatoes or the final 5 minutes of cooking. Cool slightly.

Arrange the eggplant, chickpeas and tomatoes on a platter. Top with almonds, mint and parsley leaves. Drizzle with green tahini dressing to serve.


Nutrition Facts

Per Portion

Calories 621
Calories from fat 367
Calories from saturated fat 47
Total Fat 41 g
Saturated Fat 5.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 11.2 g
Monounsaturated Fat 21.8 g
Cholesterol 0
Sodium 249 mg
Potassium 1243 mg
Total Carbohydrate 56 g
Dietary Fiber 22.5 g
Sugars 13.1 g
Protein 18.8 g

Dietary servings

Per Portion

Fruit 0.5
Meat Alternative 1.8
Vegetables 8.2

Energy sources