Roast Eggplant with Green Tahini Dressing

17 50 611
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 4
Roast Eggplant with Green Tahini Dressing
Health Highlights


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 611
Calories from fat 365
Calories from saturated fat 50
Total Fat 41 g
Saturated Fat 5.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 10.7 g
Monounsaturated Fat 21.5 g
Cholesterol 0
Sodium 238 mg
Potassium 1270 mg
Total Carbohydrate 53 g
Dietary Fiber 20.0 g
Sugars 20.1 g
Protein 17.9 g

Dietary servings

Per Portion

Fruit 0.5
Meat Alternative 1.8
Vegetables 8.2

Energy sources


Meal Type(s)