Half-Baked Mediterranean Eggplant with Tahini Drizzle

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

Roasted eggplant halves topped with a zesty tomato and herb salsa, finished with a creamy tahini sauce. This mediterranean-inspired vegetarian (vegetarian, mediterranean) ready in about 55 minutes pairs halves medium eggplants, olive oil, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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.

Prep: 15 min Cook: 40 min Serves 2 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Score the flesh of 2 medium eggplant halves in a diamond pattern and brush generously with 2 tbsp olive oil. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Place eggplant halves cut-side up on a baking sheet and roast for 35-40 minutes until tender and golden around the edges.
  3. Step 3: In a bowl, combine 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently and set aside.
  4. Step 4: In a small bowl, whisk together 1/4 cup tahini, 2 tbsp water, 1 minced garlic clove, and 1/2 tsp salt until smooth and pourable. Add more water if needed.
  5. Step 5: Remove eggplant from oven and spoon the tomato mixture evenly over the top of each half.
  6. Step 6: Drizzle the tahini sauce over the stuffed eggplants and serve warm or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Half-Baked Mediterranean Eggplant with Tahini Drizzle take to make?

Total time is about 55 minutes (15 min prep + 40 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 Half-Baked Mediterranean Eggplant with Tahini Drizzle?

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 halves medium eggplants from drying out.

Can I substitute ingredients in Half-Baked Mediterranean Eggplant with Tahini Drizzle?

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 Half-Baked Mediterranean Eggplant with Tahini Drizzle for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Half-Baked Mediterranean Eggplant with Tahini Drizzle vegetarian?

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

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