Roasted eggplant with sesame dip

Based on 17 ratings
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Difficulty

Easy 👌
20
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
eggplants
150 ml tahini
10 g parsley
10 g mint
1 clove garlic
4 tbsp olive oil
1 tbsp Za'atar
1½ tbsp unfiltered apple juice
lemon
100 g pomegranate seeds (for serving)
salt
pepper
parsley (for serving)
mint (for serving)
sesame seed (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
325
Protein
7 g
Fat
28 g
Carb
12 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.
    • 1 clove garlic
    • 4 tbsp olive oil
    • 1 tbsp Za'atar
    • 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.
    • 10 g parsley
    • 10 g mint
    • 150 ml tahini
    • 1½ tbsp unfiltered apple juice
    • 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!
    • 100 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!