Lemon-Garlic Roasted Eggplant with Tahini Drizzle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender roasted eggplant slices infused with lemon and garlic, served with a creamy tahini drizzle for a satisfying vegetarian dish. This middle eastern-inspired vegetarian ready in about 40 minutes pairs large eggplant, olive oil, garlic cloves 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

• 1 (about 1 lb), sliced into 1/2-inch rounds large eggplant
• 3 tbsp olive oil
• 4 minced garlic cloves
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup tahini
• 3 tbsp warm water
• 1/4 tsp ground cumin
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Arrange 1 large eggplant sliced into 1/2-inch rounds on a baking sheet. Brush both sides with 3 tbsp olive oil mixed with 4 minced garlic cloves, 1 tsp lemon zest, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Roast eggplant for 25-30 minutes, flipping halfway through, until golden brown and tender with crisp edges.
3. Step 3: Meanwhile, whisk together 1/4 cup tahini, 3 tbsp warm water, and 1/4 tsp ground cumin in a small bowl until smooth and pourable.
4. Step 4: Arrange roasted eggplant slices on a serving platter, drizzle with the tahini sauce, and sprinkle 2 tbsp chopped fresh parsley on top. Serve warm or at room temperature.