Roasted Middle Eastern-Spiced Eggplant with Tahini Drizzle

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender roasted eggplant slices infused with warm Middle Eastern spices and topped with a creamy tahini sauce. This Middle Eastern recipe (vegetarian), ready in about 35 minutes, pairs medium eggplants, olive oil, and ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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 "Build a week of meals around this recipe" 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 whole medium eggplants
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup tahini
• 2 tbsp lemon juice
• 3 tbsp water
• 1 small garlic clove, minced
• 2 tbsp chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Slice 2 medium eggplants into 1/2-inch thick rounds and lay them on a baking sheet. Brush both sides with 3 tbsp olive oil, then sprinkle evenly with 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Roast the eggplant slices for 25 minutes, flipping halfway through, until golden brown and tender with crispy edges.
3. Step 3: While eggplants roast, whisk together 1/3 cup tahini, 2 tbsp lemon juice, 3 tbsp water, and 1 minced small garlic clove in a bowl until smooth and creamy. Add water gradually to reach a pourable consistency.
4. Step 4: Arrange the roasted eggplant on a serving platter, drizzle with the tahini sauce, and sprinkle 2 tbsp chopped fresh parsley on top. Serve warm or at room temperature.