Crispy Eggplant with Tahini and Sumac

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden-brown eggplant slices baked until crisp, served with a tangy tahini sauce and a vibrant sprinkle of sumac for a satisfying appetizer. This Mediterranean recipe (vegetarian, gluten-free), ready in about 35 minutes, pairs eggplant, olive oil, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place 2 medium sliced eggplant rounds on the sheet, brush with 3 tbsp olive oil, and sprinkle with 1/2 tsp salt and 1 tsp sumac. Bake for 20 minutes, flipping halfway, until golden and crisp.
  2. Step 2: While eggplant bakes, whisk together 3 tbsp tahini, juice of 1/2 lemon, 2 tbsp water, 1 minced garlic clove, and 1/4 tsp black pepper in a small bowl until smooth and creamy.
  3. Step 3: Remove eggplant from oven and let cool slightly. Serve with the tahini sauce drizzled over the top.

Frequently asked questions

How long does Crispy Eggplant with Tahini and Sumac take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy Eggplant with Tahini and Sumac?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep eggplant from drying out.

Can I substitute ingredients in Crispy Eggplant with Tahini and Sumac?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Eggplant with Tahini and Sumac for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crispy Eggplant with Tahini and Sumac vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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