Mediterranean Roasted Eggplant

Roasted eggplant with fresh herbs and a tahini sauce.

5 from 49 votes

Mediterranean Roasted Eggplant

This Mediterranean Roasted Eggplant Recipe is Summer Side Dish Perfection. Eggplants are brushed with fresh herbs and garlic for amazing flavor, baked on a sheet pan topped with the most delicious tahini sauce. I could easily eat this as a main course. Period. End of story.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Vegan

Servings:

Calories: 270kcal

Author: Debra Klein

Equipment

Ingredients

2 medium sized eggplant
¼ cup extra virgin olive oil
3 tablespoon fresh oregano leaves finely chopped
3 cloves garlic grated
1 large lemon zested and juiced
1 teaspoon cumin
½ teaspoon sea salt
½ teaspoon crushed red pepper

Tahini Drizzle

3 tablespoon tahini

Instructions

Preheat oven to 400 degrees
Line large rimmed baking sheet with unbleached parchment paper.
Wash eggplants well and pat dry. Cut off stem and ⅛" of bottom end. Cut a small sliver off side of eggplant so it will lay flat on cutting board. Cut lengthwise into ½" oval slices.
Use the tip of a sharp knife to lightly score the eggplant flesh in a diamond cross-hatch pattern. Be careful not to cut all the way through, but just enough to leave pockets for the marinade.
Mix olive oil finely chopped fresh oregano, salt, pepper and cumin. Finely grate garlic and lemon zest over mixture and then squeeze in the lemon juice. Mix with a fork until thoroughly combined.
Place eggplant slices onto prepared baking sheet. Set aside half the marinade to use with the tahini. Brush the remaining olive oil mixture onto the eggplant.
Bake for about 20 minutes, until tender, but not mushy.
While eggplant is roasting, combine remaining marinade with the tahini. Mix well, with a fork. Use 1-2 tablespoons water, as needed to create a pourable sauce.
Transfer hot eggplant to a serving dish. Sprinkle with additional fresh herbs and drizzle with the tahini mixture.

Notes

How to Store

Store: Store leftover roasted eggplant separately from the tahini sauce.
Eggplant will stay good in the fridge in an airtight container for 5 days.
Tahini sauce can be stored in a jar with lid for up to 2 weeks.
Freezer: You can store the sauce in the freezer for 3 months. I do not recommend freezing the roasted eggplant, the texture will change and the eggplant will be watery.
Reheat: Place in a baking dish or on a baking tray in a preheated 350 degree oven for 8-10 minutes, until heated through.

Eggplant: This recipe will work well with almost any type of eggplant. The most commonly found in supermarkets and at farmers markets are Globe, Italian and Black Beauty. Asian eggplants usually have thinner skins, and may require a little less cooking time, but will also taste incredible.

Cooking time: Your eggplant may need a bit more or less time in the oven, depending on how thick you cut the slices.

Mediterranean sauce for eggplant: If the sauce is too tangy for your taste, stir in 1-2 teaspoons maple syrup. If you like even more spice, a squirt of sriracha will work nicely.

Nutrition