Slow-Roasted Eggplant with Garlic and Tahini Drizzle

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

Caramelized eggplant halves slow-roasted and finished with a garlicky tahini sauce and fresh herbs. This mediterranean-inspired vegetarian (mediterranean) ready in about 70 minutes pairs large eggplants, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.3 (13 ratings) Prep: 10 min Cook: 60 min Serves 4 Mediterranean cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Slice 2 large eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.
  2. Step 2: Brush each eggplant half generously with 4 tbsp olive oil and sprinkle with 1 tsp sea salt and 1/2 tsp black pepper.
  3. Step 3: Place eggplants cut side up on a baking sheet lined with parchment and roast for 50-60 minutes until the flesh is deeply golden and tender.
  4. Step 4: Meanwhile, prepare the tahini sauce by whisking together 1/3 cup tahini, 2 tbsp lemon juice, 3 minced garlic cloves, 3 tbsp water, and 1/2 tsp ground cumin until smooth and creamy.
  5. Step 5: Remove eggplants from oven and drizzle with the garlic tahini sauce. Garnish with 2 tbsp chopped fresh parsley and serve warm or at room temperature as a side or vegetarian main dish.

Frequently asked questions

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

Total time is about 70 minutes (10 min prep + 60 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 Slow-Roasted Eggplant with Garlic and 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 large eggplants from drying out.

Can I substitute ingredients in Slow-Roasted Eggplant with Garlic and 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 Slow-Roasted Eggplant with Garlic and 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 Slow-Roasted Eggplant with Garlic and 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.

What others are saying

Related recipes