Roasted Eggplant with Lemon Tahini Dressing
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your recipe box, Roasted Eggplant with Lemon Tahini Dressing might be a recipe you should try. For $1.7 per serving, you get a side dish that serves 4. One portion of this dish contains around 6g of protein, 14g of fat, and a total of 236 calories. It is brought to you by Budget Bytes. This recipe is liked by 104 foodies and cooks. Head to the store and pick up lemon juice, water, eggplant, and a few other things to make it today. From preparation to the plate, this recipe takes around 55 minutes. Overall, this recipe earns a tremendous spoonacular score of 96%. Similar recipes include Roasted Eggplant with Lemon Tahini Dressing, Roasted Eggplant With Tahini Dressing Recipe, and Baba Ganoush – Roasted Eggplant Dip with Tahini and Lemon.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
⅛ tsp cayenne pepper $0.02
¼ tsp cumin $0.02
1 medium eggplant (about 11/3 lb.) $2.77
¼ tsp garlic powder $0.02
2 Tbsp lemon juice $0.09
2 Tbsp olive oil $0.32
Handful fresh cilantro or parsley leaves $0.30
¼ tsp salt $0.02
3 Tbsp tahini $0.61
3 Tbsp water $0.00
Equipment:
oven
baking paper
baking sheet
pastry brush
blender
whisk
bowl
Cooking instruction summary:
Preheat the oven to 400 degrees. Cut the eggplant into inch rounds.Line a baking sheet with parchment paper. Arrange the eggplant rounds in a single layer on the baking sheet. Use a second sheet if necessary. Use a pastry brush to brush the olive oil over the surface of the eggplant. Bake the eggplant in the preheated oven for about 40 minutes, or until soft and no longer spongey.While the eggplant is baking, prepare the dressing. Add the tahini, water, lemon juice, garlic powder, cumin, cayenne, and salt to a small blender and blend until smooth. If a small blender is not available, whisk the ingredients together in a bowl. Refrigerate the dressing until the eggplant is ready, so the flavors can blend and the mixture will thicken.When the eggplant is finished, drizzle the dressing over top and then sprinkle with fresh cilantro or parsley leaves.
Step by step:
1. Preheat the oven to 400 degrees.
2. Cut the eggplant into inch rounds.Line a baking sheet with parchment paper. Arrange the eggplant rounds in a single layer on the baking sheet. Use a second sheet if necessary. Use a pastry brush to brush the olive oil over the surface of the eggplant.
3. Bake the eggplant in the preheated oven for about 40 minutes, or until soft and no longer spongey.While the eggplant is baking, prepare the dressing.
4. Add the tahini, water, lemon juice, garlic powder, cumin, cayenne, and salt to a small blender and blend until smooth. If a small blender is not available, whisk the ingredients together in a bowl. Refrigerate the dressing until the eggplant is ready, so the flavors can blend and the mixture will thicken.When the eggplant is finished, drizzle the dressing over top and then sprinkle with fresh cilantro or parsley leaves.
Nutrition Information:
covered percent of daily need
