Ingredients
1 eggplant, sliced lengthwise into 1/2-inch slices
Olive oil, enough to drizzle over each slice of eggplant
Kosher salt, a few pinches per slice
1 tsp black pepper
2 tsp garlic powder
2 tbsp everything bagel seasoning
4 cubes Dorot Gardens Garlic, thawed
1 tsp cumin
2 tsp paprika
2 tbsp honey or maple syrup
Mighty Sesame Squeeze Tahini, for drizzling
Directions
- Preheat the oven to 375F.
- Cut the eggplant lengthwise into four even sections.
- Place the eggplant slices on a foil-lined baking sheet, then drizzle olive oil over the eggplant.
- Sprinkle kosher salt, black pepper, garlic powder, and everything bagel seasoning over the eggplant.
- Bake eggplant for 40 minutes.
- Remove the eggplant from the oven and top with thawed Dorot Gardens Garlic, cumin, paprika, and honey or maple syrup.
- Place the eggplant back in the oven for 20 minutes, or until soft and caramelized at the edges.
- Drizzle Mighty Sesame Squeeze Tahini on top and enjoy!
Why You’ll Love This Eggplant with Tahini Recipe
This effortless eggplant with tahini recipe roasts the slices to jammy perfection with caramelized edges before finishing with a sweet-spiced kick and a creamy, nutty sesame drizzle. Big flavor meets minimal prep. And thanks to our no-mess squeeze bottle, you get perfect ribbons of tahini every time without any fuss.
No salting, no deep-frying—just roast, season, and squeeze! The lovely blend of sweet heat and rich, plant-based tahini brings a restaurant-quality finish straight to your kitchen. Grab your Mighty Sesame tahini in ready-to-use squeeze bottles and enjoy a quick, tasty, and clean way to elevate this classic Mediterranean dish.
Flavorful Pairing Ideas
Serve your eggplant with tahini sauce warm or at room temperature for maximum flavor and versatility.
- Pair with crunchy, fresh sides like chopped cucumbers, tomatoes, and parsley for vibrant textures and classic Israeli salad vibes.
- Spoon over herbed couscous, farro, or quinoa to turn it into a satisfying grain bowl.
- Crumble in feta or add toasted chickpeas for extra protein and texture, easy to keep vegan or vegetarian.
- Finish with a bright zest of lemon and a sprinkle of sesame seeds or everything seasoning for a zesty, nutty boost.
Storage and Reheating Tips
Store leftover eggplant with tahini sauce in an airtight container in the fridge for 3-4 days. To reheat, warm on a baking sheet at 325F (165C) until just heated through; the edges should soften but hold their shape.Â
If the tahini drizzle firms up, loosen with a splash of warm water or lemon juice, then drizzle again before serving. This eggplant with tahini recipe also tastes great cold in wraps or grain bowls.
FAQs about Eggplant with Tahini
If you’re avoiding sesame, skip tahini and finish with lemon, olive oil, and a yogurt- or sunflower seed-based sauce. You’ll keep the sweet-spiced profile while avoiding sesame.
Try thick-cut zucchini, portobello mushroom caps, or cauliflower steaks. Roast until tender and caramelized, then finish with the same spices, sweetener, and a creamy drizzle.
Absolutely! Use plant-based yogurt or skip any dairy toppings. Mighty Sesame tahini is already vegan, making it perfect for plant-based diets.
Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat gently or enjoy cold in wraps or grain bowls.
Whisk tahini with warm water, lemon juice, garlic, and salt until smooth and creamy. It’s perfect for drizzling or dipping.
