Roasted Middle Eastern-Spiced Eggplant with Tahini Drizzle

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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, 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 "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 Middle Eastern cuisine 160 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Related recipes