Lebanese Roasted Eggplant with Tahini Sauce

This delicious Lebanese Roasted Eggplant with Tahini Sauce is an easy-to-make side dish that’s full of flavor and nutrition! It’s made by roasting cubed eggplant in a flavorful blend of spices before topping it off with a creamy tahini sauce for an extra burst of flavor! Prep time is 10 minutes and cooking time is 30 minutes for this tasty dish that’s sure to be a hit at your next meal!

Cooking Equipment:

Baking Sheet, Parchment Paper, Small Bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Middle Eastern

Keywords:

Lebanese, Roasted Eggplant, Tahini Sauce, Side Dish

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 large eggplant, cut into cubes

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon garlic powder

Salt and pepper to taste For the Tahini Sauce:

2 tablespoons tahini paste

2 tablespoons lemon juice

2 tablespoons water

1/4 teaspoon garlic powder

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the cubed eggplant on the baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, garlic powder, salt, and pepper. Toss to coat evenly.

Bake in preheated oven for 25-30 minutes or until eggplant is tender and lightly browned.

Meanwhile, make the tahini sauce by combining all ingredients in a small bowl and whisking until smooth.

Serve roasted eggplant warm topped with tahini sauce. Enjoy!

Nutrition:

Calories: 260; Fat: 16g; Carbohydrates: 24g; Protein: 6g; Sodium: 250mg; Fiber: 7g

Rating:

Did You Know?

Baba ghanoush is a dip made from roasted eggplants, tahini, garlic, and lemon juice.