Garlic and Sumac Roasted Eggplant with Tahini Drizzle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Roasted eggplant slices infused with garlic and tangy sumac, finished with a creamy tahini and lemon dressing for a vibrant vegetarian appetizer. This middle eastern-inspired vegetarian ready in about 40 minutes pairs large eggplants, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 2 large eggplants
• 4 tbsp olive oil
• 4 cloves garlic cloves, minced
• 2 tsp ground sumac
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 2 tbsp water
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Slice 2 large eggplants into 1/2-inch thick rounds and arrange on a baking sheet.
2. Step 2: In a small bowl, whisk 4 tbsp olive oil with 4 minced garlic cloves, 2 tsp ground sumac, 1 tsp salt, and 1/2 tsp black pepper. Brush this mixture generously over both sides of the eggplant slices.
3. Step 3: Roast the eggplant for 25-30 minutes, flipping halfway through, until soft and golden brown at the edges.
4. Step 4: Meanwhile, whisk together 1/4 cup tahini, 2 tbsp fresh lemon juice, and 2 tbsp water in a small bowl until smooth and creamy.
5. Step 5: Arrange roasted eggplant on a serving platter, drizzle with the tahini sauce, and sprinkle 2 tbsp chopped fresh parsley on top before serving warm or at room temperature.