Roasted eggplant with sesame dip

Roasted eggplant with sesame dip

Based on 21 ratings

Difficulty

Easy 👌

Preparation

20 min

Baking

45 min

Resting

0 min

Ingredients

2Servings
1
eggplants
75 ml
tahini
5 g
parsley
5 g
mint
½ clove
garlic
2 tbsp
olive oil
½ tbsp
Za'atar
¾ tbsp
unfiltered apple juice
½
lemon
50 g
pomegranate seeds (for serving)
salt
pepper
parsley (for serving)
mint (for serving)
sesame seed (for serving)
MetricImperial

Utensils

oven, 2 cutting boards, 2 knives, 2 bowls, baking sheet, whisk

How-To Videos

homemade-tahini

Homemade Tahini

homemade-za-atar

Homemade za'atar

Nutrition per serving

Cal325
Fat28 g
Protein7 g
Carb12 g
  • Step 1/4

    Preheat oven to 220°C/430°F. Peel and finely chop garlic. Add garlic, olive oil, and zaatar to a bowl and stir to combine. Halve and score eggplants crosswise. Season with salt and pepper.
    • ½ clove garlic
    • 2 tbsp olive oil
    • ½ tbsp Za'atar
    • 1 eggplants
    • salt
    • pepper
    • oven
    • cutting board
    • knife
    • bowl

    Preheat oven to 220°C/430°F. Peel and finely chop garlic. Add garlic, olive oil, and zaatar to a bowl and stir to combine. Halve and score eggplants crosswise. Season with salt and pepper.

  • Step 2/4

    Transfer halved eggplants to a baking sheet cut side up and rub the zaatar mixture on top. Bake at 220°C/430°F for approx. 45 min.
    • baking sheet

    Transfer halved eggplants to a baking sheet cut side up and rub the zaatar mixture on top. Bake at 220°C/430°F for approx. 45 min.

  • Step 3/4

    In the meantime, finely chop parsley and mint. Add chopped herbs, tahini, unfiltered apple juice, and lemon juice to a bowl and stir to combine. Season with salt and pepper to taste. If the mixture is too thick, add a little water to help reach a creamy consistency.
    • 5 g parsley
    • 5 g mint
    • 75 ml tahini
    • ¾ tbsp unfiltered apple juice
    • ½ lemon
    • salt
    • pepper
    • cutting board
    • knife
    • bowl
    • whisk

    In the meantime, finely chop parsley and mint. Add chopped herbs, tahini, unfiltered apple juice, and lemon juice to a bowl and stir to combine. Season with salt and pepper to taste. If the mixture is too thick, add a little water to help reach a creamy consistency.

  • Step 4/4

    Remove roasted eggplants from the oven and serve with tahini dip. Garnish with pomegranate seeds, fresh parsley, mint, and sesame seeds. Enjoy!
    • 50 g pomegranate seeds (for serving)
    • parsley (for serving)
    • mint (for serving)
    • sesame seed (for serving)

    Remove roasted eggplants from the oven and serve with tahini dip. Garnish with pomegranate seeds, fresh parsley, mint, and sesame seeds. Enjoy!

  • Enjoy your meal!

    Roasted eggplant with sesame dip

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