Oven-Roasted Eggplant with Garlic-Tahini Drizzle

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

Tender roasted eggplant slices topped with a smooth garlic-tahini sauce for a rich Mediterranean appetizer. This mediterranean-inspired vegetarian (mediterranean, vegetarian) ready in about 35 minutes pairs medium (about 1.5 lbs) eggplant, olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 140 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Slice 2 medium eggplants into 1/2-inch thick rounds and arrange on a baking sheet. Brush both sides with 3 tbsp olive oil and sprinkle evenly with 1 tsp kosher salt and 1/2 tsp ground black pepper.
  2. Step 2: Roast eggplant slices in the preheated oven for 25 minutes, flipping halfway through, until tender and golden around the edges.
  3. Step 3: While eggplant roasts, whisk together 1/4 cup tahini, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 3 tbsp warm water, and 1/4 tsp ground cumin in a small bowl until smooth and creamy.
  4. Step 4: Arrange roasted eggplant on a serving plate, drizzle with the garlic-tahini sauce, and garnish with 2 tbsp chopped fresh parsley for a bright finish.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Roasted Eggplant with Garlic-Tahini Drizzle take to make?

Total time is about 35 minutes (10 min prep + 25 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 Oven-Roasted Eggplant with Garlic-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 olive oil from drying out.

Can I substitute ingredients in Oven-Roasted Eggplant with Garlic-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 Oven-Roasted Eggplant with Garlic-Tahini Drizzle 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 Oven-Roasted Eggplant with Garlic-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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