Recipe
Roasted Eggplant with Tahini Drizzle
- 40 min total
- Serves 2
- 240 cal per serving
- 5g protein
Checked against the ingredient list: Kosher, Vegan, Low Carb, Dairy-Free, Gluten-Free
Contains: sesame
What You'll Need
Ingredients
Scale for your household
Serves 2
- 2 eggplants (halved lengthwise, scored)
- 3 tbsp olive oil
- 2 tbsp tahini
- 1 tbsp lemon juice
- 0.5 tsp garlic powder
- 1 tbsp parsley
Steps
- Score eggplant halves deeply in a crosshatch pattern. Drizzle heavily with olive oil, salt, and garlic powder.
- Roast face-up at 400°F for 30 mins until the flesh is collapsing and deeply browned.
- Whisk tahini with lemon juice and a splash of water. Drizzle over hot eggplant and top with parsley.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- Kosher checked
- Vegan checked
- Low Carb checked
- Dairy-Free checked
- Gluten-Free checked
Allergens
Contains Sesame
Other tags
Snack
Per servingServes 2
Calories240
Protein5g10% DV
Total fat18g23% DV
Total carbs15g5% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.