Roasted Eggplant Salatim
🍳 oven
⏱ 30 min
🍽 serves 10
📋 7 ingredients
Nutrition per serving
27
calories
0.7g
protein
3.1g
carbs
1.5g
fat
Ingredients per serving
- 0.4 tbsp Lemon Juice
- 0.3 oz eggplant
- 0.2 oz Peeled Garlic
- 0.1 tsp Kosher Salt
- 0.05 oz tahini
- 0.05 tbsp pepper
- 0.025 oz Olive Oil
Method
1. Preheat the oven to 425°F.
2. Wash and dry the eggplants, then cut them into 1-inch cubes.
3. Place the cubed eggplant in a large bowl. Drizzle with olive oil and toss to coat evenly.
4. Spread the eggplant on a baking sheet lined with parchment paper, ensuring they are in a single layer.
5. Roast the eggplant in the preheated oven for 25-30 minutes, or until tender and slightly charred, stirring halfway through.
6. While the eggplant is roasting, prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, salt, and pepper in a small bowl. Add water as needed to reach a drizzle consistency.
7. Once the eggplant is done, remove it from the oven and let it cool for 5 minutes.
8. Transfer the roasted eggplant to a serving dish and pour the tahini dressing over the top.
9. Gently toss to combine, ensuring all pieces are coated with the dressing.
10. Serve immediately or chill in the refrigerator before serving.
