Roast Eggplant with Tahini

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tahini topped roasted eggplant

This is one of the best and easiest ways to serve eggplant. I discovered it this Summer in Israel, first at someone's house and then at a restaurant and each time I couldn't believe how simple it seemed, but tasty it was also. You do want really good eggplants and real 100% sesame tehina, the rest you can play around with. I topped mine with tomatoes and toasted hazelnuts, but you can top with nothing or pine nuts or even ground meat if you want to make it more substantial.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 2 medium or 4 small eggplants), trimmed and halved lengthwise (you can leave the tops on if you prefer for presentation)
  • coarse sea salt
  • freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped flat-leaf parsley
  • 3 tablespoons well-stirred tahini
  • 2 tablespoons plus 1 teaspoon fresh lemon juice
  • 2 tablespoons hot water
  • 1/2 teaspoons fine sea salt
  • 1/2 cup chopped tomato
  • 1/4 cup toasted hazelnuts, choppedd
  • sumac or cumin for sprinkling


Heat oven to 425°F with rack in middle. Line a baking sheet with parchment paper.
Put eggplant halves on prepared baking sheet, flesh-side up. Season eggplant with salt and pepper, and drizzle with oil. Roast, until eggplant flesh is soft and collapsed and edges are deep golden, 35 to 40 minutes.

While eggplant is roasting, in a bowl, whisk together the tahini, lemon juice, water and salt.

Remove eggplant from oven and sprinkle with salt. Transfer to serving plates, drizzle with half of the dressing and sprinkle with parsley. Serve with remaining dressing. Top with tomatoes and nuts if desired and sprinkle with sumac or cumin.