Roasted Eggplant Recipe

Roasted eggplant served in a bowl with a full eggplant on a plate in the background

Roasted Eggplant

Indulge in the simple pleasures of Mediterranean cuisine with our Vegan Roasted Eggplant recipe. This dish is bursting with flavor and health benefits, making it a perfect addition to your plant-based diet.

Roasting the eggplant brings out its natural smoky sweetness, while a sprinkle of fresh herbs and a drizzle of tangy tahini dressing transform this humble vegetable into a culinary delight. It's not only delicious but also high in fiber and low in calories.

Perfect as a side dish or a light main course, this recipe is easy to prepare and sure to impress. Whether you're a long-time vegan or just exploring plant-based meals, this roasted eggplant recipe is a must-try.

  • Bowls with Covers
  • Baking Sheets
  • 2 Eggplants
  • 3 Tbsp. Olive Oil
  • 1 tsp. Sea Salt
  • ½ tsp. Black Pepper
  • 1 tsp. Smoked Paprika
  • 4 Cloves Garlic ((minced))
  • 2 Tbsp. Fresh Parsley ((chopped))
  • 2 Tbsp. Tahini
  • 1 Lemon ((juiced))
  1. Preheat your oven to 400°F (200°C).

  2. Slice the eggplants in half lengthwise. Score the flesh with a knife in a checkerboard pattern, making sure not to pierce the skin.

  3. In a small bowl, mix together:

  4. Brush the eggplant halves with the oil and spices mixture, ensuring the flesh is well coated.

  5. Place the eggplant halves, flesh side up, on a baking sheet lined with aluminum foil.

  6. Roast in the preheated oven for about 35 minutes, or until the flesh is soft and golden.

  7. While the eggplant is roasting, mix together the tahini and lemon juice to make the dressing.

  8. Once the eggplants are done, remove from the oven and let them cool for a few minutes.

  9. Drizzle the tahini dressing over the roasted eggplants and garnish with fresh parsley before serving. Enjoy your healthy and delicious vegan roasted eggplant!

Main Course
LowLactoseDiet, VeganDiet, VegetarianDiet

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