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Tahini Roasted Eggplant

A unique way to serve eggplant! Not only is it yummy to eat it's beautiful to look at, you will definitely wow your guests!


4 small eggplants

1 large butternut squash

1 can of chickpeas

1 bunch of parsley


Garlic Salt

Olive oil

Tahini Sauce, you can use Trader Joes or recipe below


Preheat oven to 425

Cut your eggplants in half

Sprinkle generously with salt

Allow to sit for 15-30 minutes

While eggplant is marinating in salt prepare your squash

Peal and dice your squash

Toss with olive oil and place on baking sheet

Rinse salt and pat dry your eggplant well with cloth

With a knife cut slits in eggplant meat to create criss cross effect

Brush with olive oil and place on baking sheet

Toss your chickpeas with a little olive oil and garlic salt

Place onto baking pan

Bake eggplant, chickpeas and squash in preheated oven for 25 minutes

Remove the eggplant after 20 and check on it

Remove all pans when roasted

To plate:

Plate your eggplant

Top with a generous amount of squash

Drizzle with tahini sauce

top with roasted chickpeas and parsley

Serve and enjoy!

Tahini Sauce:

1/3 cup tahini

1/4 cup Follow Your Heart Sour Cream

Juice from 1 lemon

1 garlic clove

Combine ingredients into blender and mix until blended smoothly.

Refrigerate until ready to use.


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