Whole Roasted Eggplant with Garlic Tahini
This recipe for whole roasted eggplant with garlic-tahini is like a deconstructed baba ganoush! Savory roasted eggplant topped with creamy tahini, lemon juice, and plenty of fresh herbs! Serve it with warm, toasted baguette for dipping.
Why I Love This Recipe
- It’s Easy! Trust me, this recipe only looks fancy. All you need to do is roast the eggplant, whisk together a quick sauce then assemble it all with fresh herbs and seasoning.
- It’s super flavorful! Garlic, tahini, lemon, and fresh herbs are individually some of my favorite flavors, combined they’re out of this world!
- It’s versatile! Whole roasted eggplant can be served as an appetizer, side dish or entree! This recipe is perfect to serve vegan and vegetarian friends, trust me they will be so impressed!
Serve Whole Roasted Eggplant with Garlic Tahini alongside other great appetizers like Whipped Feta, Garlicky Labneh Dip, or Homemade Hummus!
Step By Step Instructions
Step 1. Roast The Eggplant
Preheat the oven to 400. Use the tip of a sharp knife to poke holes all over the eggplant. Season with a drizzle of olive oil, salt, and pepper. Place the eggplant on a parchment-lined sheet tray and roast for 45 minutes, flipping halfway through. While the eggplant is roasting make the tahini-garlic sauce.
Step 2. Make The Garlic Tahini
Whisk together all of the ingredients. The sauces should be creamy and pourable. You may need to add a bit more water. Taste and season with salt and pepper as needed!
Step 3. Assemble and Serve
Cut the warm, roasted eggplant in half with a knife and spread the two sides open over a large plate or platter. Season the flesh of the eggplant with salt, pepper, and a drizzle of olive oil. Pour the tahini-garlic sauce over the eggplant and top with the fresh herbs, lemon zest, and chili flake. Serve with toasted baguette for dipping/spreading!
FAQs + Expert Tips
You can serve whole roasted eggplant as an appetizer, side dish or even a vegetarian entree. Serve it alongside warm toasted baguette for dipping and spreading.
Not for this recipe. Eggplant skin has tons of flavor, especially as it roasts and chars in the oven. Once cooked the flesh of the eggplant can be very easily separated from the skin.
Tahini is a paste made by grinding sesame seeds into a smooth and creamy consistency like peanut butter. Tahini is the main ingredient, aside from chickpeas, in hummus. You can purchase tahini paste in most supermarkets in the same area as nut butters or order it online. One of my favorite brands Soom is available on Amazon get it here: Soom Tahini
Check out more delicious recipes
Watch this Video to Learn How to Assemble Whole Roasted Eggplant with Garlic Tahini
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
Whole Roasted Eggplant with Garlic Tahini
Ingredients
Roasted Eggplant:
- 1 whole eggplant
- 2 tbsp olive oil
- salt and pepper
Garlic-Tahini:
- 1/4 c tahini
- 2 cloves garlic, grated
- 3 tbsp lemon juice
- 1/4 c water
- salt and pepper
To Serve:
- 1 heaping cup fresh herbs: mint, parsley and/or dill see note
- 1 tsp chili flake optional
- zest of one lemon
- olive oil for drizzling
- toasted baguette
Instructions
Roast Eggplant:
- Preheat the oven to 400. Use the tip of a sharp knife to poke holes all over the eggplant. Season with a drizzle of olive oil, salt, and pepper. Place the eggplant on a parchment-lined sheet tray and roast for 45 minutes, flipping halfway through. While the eggplant is roasting make the tahini-garlic sauce.
Tahini Garlic Sauce:
- Whisk together all of the ingredients. The sauces should be creamy and pourable. You may need to add a bit more water. Taste and season with salt and pepper as needed!
Assemble and Serve:
- Cut the warm, roasted eggplant in half with a knife and spread the two sides open over a large plate or platter. Season the flesh of the eggplant with salt, pepper, and a drizzle of olive oil. Pour the tahini-garlic sauce over the eggplant and top with the fresh herbs, lemon zest, and chili flake. Serve with toasted baguette for dipping/spreading!
