Roasted Tahini Eggplant

11 40 151
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 4
Roasted Tahini Eggplant
Health Highlights


1 eggplant Eggplant (cut into bite sized pieces )
2 tbsp Cilantro (coriander) (minced for topping)
1 clove(s) Garlic (dressing)
2 tbsp Apple cider vinegar (dressing)
2 tbsp Olive Oil, Extra Virgin (dressing)
1 1/2 tbsp Water (dressing)
1 tbsp Tahini (dressing)
1 tbsp Sesame oil (dressing)
1/2 tbsp Cumin (dressing)
1 pinch Salt (dressing)
1 dash Black pepper (dressing)


Preheat the oven to 400°F and line a baking sheet with parchment paper.

Spread eggplant on the baking sheet and roast for 25 minutes, stirring at the 10 and 20 minute mark.

For the tahini dressing; mince the garlic cloves or process in a food processor. Add the remaining dressing ingredients and whisk or pulse until incorporated.

Once the eggplant is soft, remove it from the oven and top the roasted eggplant with tahini dressing and a sprinkle of fresh cilantro.

Nutrition Facts

Per Portion

Calories 151
Calories from fat 113
Calories from saturated fat 16.8
Total Fat 12.6 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 6.9 g
Cholesterol 0
Sodium 45 mg
Potassium 359 mg
Total Carbohydrate 9.5 g
Dietary Fiber 4.4 g
Sugars 4.9 g
Protein 2.2 g

Dietary servings

Per Portion

Meat Alternative 0.1
Vegetables 3.2

Energy sources


Meal Type(s)