Simple and versatile. This dish can be eaten on its own or as a snack, OR as a base for a larger meal. For example, you could add a turkey burger on top of the eggplant with some feta cheese, and you’d have yourself a tasty dinner everyone can get behind! The Tahini sauce is also great on grilled chicken or beef, and can be used as a salad dressing as well. See the easy steps below to make this Vegetarian Baked Eggplant with Lemon Garlic Tahini Sauce and Cilantro dish:
For Lemon Garlic Tahini Sauce:
- Water (2 tablespoons)
- Tahini (2 tablespoons)
- Salt (1 teaspoon)
- Pepper (1/2 teaspoon)
- Garlic (chopped finely, 1 clove)
- Coriander (1/2 teaspoon)
- Cumin (1/2 teaspoon)
- Red pepper flakes (a pinch)
- Lemon juice (2 tablespoons)
Other Ingredients Needed:
- Eggplant (1 medium-sized)
- Cilantro (small handful)
- Olive oil (for the eggplant)
1. Set your oven to 400 degrees F.
2. Slice up your eggplant into 1/2 inch thick rounds. Lay your eggplant pieces on a baking sheet lined with parchment paper. Sprinkle your olive oil on one side of the eggplant rounds, not totally coating them, but a light sprinkle. You’ll add more later, but you don’t want to have the eggplant become soggy by adding too much oil. Place your baking sheet into the oven and cook for 20 minutes.
3. Start your Lemon Garlic Tahini sauce. Add all your above ingredients into the same bowl and mix well. Set aside in the refrigerator.
4. After 20 minutes at 400 degrees F, pull out your eggplant and flip. Add another thin layer of olive oil to the new sides of the eggplant rounds. Put back in the over for another 20 minutes.
5. Pull out of the oven and let cool. The centers of the eggplant should be soft, with the outside slightly crispy. Add your Lemon Garlic Tahini sauce on top and some cilantro to garnish. Enjoy!