Roasted Eggplant with Za'atar and Tahini Sauce

5 stars average

Roasted Eggplant with Za'atar and Tahini Sauce

Eggplant is roasted until tender and caramelized then drizzled with a creamy garlic tahini sauce. This vegan veggie side dish recipe is perfect with chicken, pork, seafood or lamb.

Course Side Dish

Cuisine American, Mediterranean

Diet Gluten Free, Low Calorie

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 188kcal

Author Liz Della Croce

Ingredients

1 large eggplant cut into cubes
2 tablespoons extra virgin olive oil
2 tablespoons za'atar
salt and pepper to taste

Tahini Garlic Sauce

¼ cup tahini
2 tablespoons lemon juice
1 clove garlic grated
½ teaspoon salt
1 pinch cayenne optional
warm water to thin

Instructions

Pre-heat oven to 425 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. Scatter eggplant cubes a single layer on baking sheet then drizzle with olive oil, za'atar, salt and pepper. Using hands, toss well to evenly coat eggplant in oil and spices.
Roast eggplant until golden brown and caramelized, about 20-25 minutes, tossing once halfway through.
While eggplant is roasting, whisk together the tahini garlic sauce in a small bowl. Continue whisking in warm water, one tablespoon at a time, until you've reached desired consistency. Serve roasted eggplant with tahini sauce drizzled on top or on the side for dipping.

Notes

The secret to creating a brown, caramelized crust is to keep the eggplant in a single layer on the baking dish. If you have a very large eggplant or want to double the recipe, use two baking sheets so that you keep eggplant in a single layer.

Nutrition facts include 2 tablespoons of the tahini dipping sauce.

Nutrition