Roasted eggplant with tahini is a delicious appetizer or mezze dish that you'll find in Israel and other parts of the region. It's incredibly easy to make and full of fantastic flavor.
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If you saw my Israeli salad recipe earlier in the week, you might have got the sense I am feeling slightly proud of myself sharing two recipes from our trip to Israel so soon after we are back. This roasted eggplant with tahini is a dish we actually had on our first night and was one I saw on the menu a few times.
I could easily have eaten this almost every day, it's so simple but delicious. That's why it was perfect to share so soon.
I came to a couple of conclusions after our trip, neither of which were necessarily a surprise. The first was I could never cope with the climate in Israel, at least where we were. I'm sure to many the idea of hot and humid is not necessarily a bad thing, but as someone brought up in a distinctly cooler climate, it's not for me.
The other conclusion was I do love the food, and particularly appreciate their love of eggplant.
All things eggplant!
Eggplant (aubergine) seems like such an under-loved vegetable to me. I'm not sure if it's the texture, color it goes when cooked or what it is, but only a few cultures seem to appreciate it.
I've shared a few recipes like brinjal pickle (Indian eggplant relish), marinated eggplant, tomato and smoked mozzarella salad, caprese grilled eggplant roll ups and family favorite moussaka, but there's definitely room for some more.
How to make roasted eggplant with tahini
While I've called this roasted, traditionally it's grilled on an open flame to give lots of wonderful charred flavor. The skin becomes crisp and charred (and in fairness, you might not want to eat it) and the inside is soft and tender. However it is certainly easier to roast in the oven.
See how easy it is to make in this short video!
The sauce has tahini as a base, which you then mix with lemon and garlic for an extra doze of flavor. You can whisk the ingredients by hand, but it's probably easiest to just shake them in a small jar (as I have in the above video). You'll need a little water to thin it down so it drizzles nicely on top.
It's typically topped with something sweet for a slight contrast - date syrup is most common (and delicious). While it's not as common here, t is starting to be produced in the US - I have tried this date syrup and it was really good (affiliate link). If you can't find/wait to get some date syrup/nectar, then honey or pomegranate molasses would also work.
This roasted eggplant with tahini is easy to prepare and full of soft, comforting deliciousness. It makes a great appetizer or serve it as part of a mezze meal. Or, do as I might have done and eat a whole eggplant for lunch. When you try it you'll understand why.
Try these other dishes to make a meze meal:
- Hummus with lamb (hummus kawarma)
- Israeli salad (tomato cucumber salad)
- Kisir (Turkish bulgur salad)
- Plus get more ideas in the Israeli and Middle Eastern Recipes archives.
Roasted eggplant with tahini
Ingredients
- 1 eggplant aubergine, medium
- 2 tablespoon olive oil recommend virgin olive oil
- 3 tablespoon tahini
- 1 clove garlic
- 1 tablespoon lemon juice
- 2 tablespoon water approx
- 1 tbsp pine nuts
- ½ teaspoon date syrup or pomegranate molasses/honey
Instructions
- Preheat oven to 400F/200C.
- Halve the eggplant lengthwise, then score each side without cutting through to the skin in a criss-cross pattern around 1in/2.5cm apart. Put on a baking sheet, cut side up.
- Brush both cut sides generously with olive oil - use the full amount above - then sprinkle with salt and pepper and bake/roast. They should take around 40 minutes to become soft and tender inside and just starting to brown on top.
- While the eggplant is roasting, mix together the dressing. Put the tahini, lemon juice and garlic in a small jar and shake together. Add some water and shake again, adding a little more if needed to get a good pourable consistency.
- Gently toast the pine nuts in a dry skillet/frying pan or under the broiler/grill, watching them closely so they don't burn and set aside.
- When the eggplant is ready, drizzle with the tahini dressing (shake it again before using if it was a little while before), drizzle over a little date syrup/honey and the toasted pine nuts. This is probably best served warm but also good at room temperature.
Video
Notes
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Try these other ideas with farmers market finds:
Chicken and Summer Veggie Tostadas by The Redhead Baker
Peach-Almond Mousse by Red Cottage Chronicles
Fresh Applesauce by Palatable Pastime
Fresh Raspberry Streusel Muffins by Family Around The Table
Grilled Garden Pizza by Jolene's Recipe Journal
Italian Sausage and Summer Vegetable Sheet Pan Dinner by Cooking with Carlee
Mom's Zucchini Bread by Books n' Cooks
Peaches & Cream Protein Smoothie by Tip Garden
Roasted Brussels Sprouts Carbonara by A Kitchen Hoor’s Adventures
Spicy Summer Squash Refrigerator Pickles by Culinary Adventures with Camilla
Remember to pin for later!
Megan
Wow I will say I never used to like eggplants until visiting Israel as my husband is Israeli, I have been obsessed with cooking eggplants since we've been back sometimes we have it 3x a week but my husband said this is the best eggplant he's ever had in his life, it's like dessert were his exact words. This recipe is deffinitely worth a try I have made it twice already. Amazing thank you!!
Caroline's Cooking
It's funny, they are one of those vegetables that many don't think they like but it's more about finding the right way or ways to cook them. So glad to hear you enjoyed these - what praise! - they are one of my favorites too.
Laura
Amazing recipe. I did it twice already, and looking forward to do it again. I did not have pine nuts, so once I put almonds and the other time plain cashew nuts, both worked perfectly. As a side dish, I recommend quinoa with chickpeas and raisins. Absolutely delicious!
Caroline's Cooking
That's great, glad you enjoyed! And absolutely, other nuts work well as a substitute. Sounds like a tasty side, too.
Silje
So good! I made this for my family who loved it. My mom then made it for her coworkers who wanted to know how to make it. So all around a really nice recipe!
Caroline's Cooking
So glad you enjoyed! We loved it on our trip a few years back now so I knew I had to recreate at home - great to hear others are enjoying it too.
jimmy
looks like a great recipe I LIKE eggplant very much definitely will try your recipe in upcoming weekend thank you for sharing such a good eggplant recipe
Caroline's Cooking
Thanks, hope you enjoy!
Shoshana
Very good, thanks!!
Caroline's Cooking
So glad you enjoyed! It's a favorite of mine.
Christie
I'm definitely getting eggplant this weekend. This looks delicious!
Caroline's Cooking
Hooray! Hope you enjoy Christie.
anne
I have a few eggplants in my garden, I'm going to have to give this a try!
Caroline's Cooking
Perfect! Hope you enjoy.
Ellen
I always love finding new recipes for eggplant!
Caroline's Cooking
Thanks, it's one of those things if you like it, there never seem to be enough recipes!
Steve @ the black peppercorn
Loving those pine nuts on there!! And molasses?!?! oh yeah!
Caroline's Cooking
Thanks Steve, pine nuts are always a good addition in my opinion, and the little sweet works really well too.
Caroline's Cooking
Thanks!
Michele @BaconFatte
These sound and look so good... Love the recipe!
Caroline's Cooking
Thank you! It's pretty simple but so tasty!
misbah mirza
love eggplants and love this dish. we make it sometimes with pommegrante seeds too
Caroline's Cooking
Thanks, yes I've seen it with pomegranate as well and can imagine that is great too.
Carlee
A whole eggplant for lunch doesn't sound like a half bad idea! What a fun and different way to serve eggplant!
Caroline's Cooking
It was pretty good, I admit 🙂 Thanks, it's really tasty!
Liz @ Books n' Cooks
So jealous of your travels - it's such a great way to experience new food (not to mention other parts of the culture). This looks delicious!
Caroline's Cooking
Thanks, it is indeed a great way to experience food and culture generally. But at least you can try this at home!
Lynn
Looks delicious!
Caroline's Cooking
Thanks, it really is!
Val - Corn, Beans, Pigs & Kids
Very creative idea and flavors!
Caroline's Cooking
Thanks Val, afraid I can't really take credit for it but it is delicious!