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eggplant with tahini
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5 from 6 votes

Roasted eggplant with tahini

Easy to make, comforting and delicious, this roasted eggplant with tahini is perfect as an appetizer or part of a mezze.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Appetizer/Starter
Cuisine: Israeli
Servings: 2 people
Calories: 357kcal
Author: Caroline's Cooking


  • 1 eggplant
  • 2 tablespoon olive oil
  • 3 tablespoon tahini
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 2 tablespoon water approx
  • 1 tablespoon pine nuts
  • ½ teaspoon date syrup or pomegranate molasses/honey


  • Preheat oven to 400F/200C.
  • Halve the eggplant lengthwise, then score each side without cutting through to the skin in a criss-cross pattern around 1in/2.5cm apart. Put on a baking sheet, cut side up.
  • Brush both cut sides generously with olive oil - use the full amount above - then sprinkle with salt and pepper and bake/roast. They should take around 40 minutes to become soft and tender inside and just starting to brown on top. 
  • While the eggplant is roasting, mix together the dressing. Put the tahini, lemon juice and garlic in a small jar and shake together. Add some water and shake again, adding a little more if needed to get a good pourable consistency. 
  • Gently toast the pine nuts in a dry skillet/frying pan or under the broiler/grill, watching them closely so they don't burn and set aside.
  • When the eggplant is ready, drizzle with the tahini dressing (shake it again before using if it was a little while before), drizzle over a little date syrup/honey and the toasted pine nuts. This is probably best served warm but also good at room temperature.



Calories: 357kcal | Carbohydrates: 21g | Protein: 6g | Fat: 29g | Saturated Fat: 3g | Sodium: 13mg | Potassium: 657mg | Fiber: 8g | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 9.3mg | Calcium: 52mg | Iron: 1.8mg