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:

Quickview
235k Calories
6g Protein
13g Total Fat
27g Carbs
49% Health Score
Limit These
Calories
235k
12%

Fat
13g
21%

  Saturated Fat
1g
12%

Carbohydrates
27g
9%

  Sugar
14g
17%

Cholesterol
0.0mg
0%

Sodium
159mg
7%

Get Enough Of These
Protein
6g
12%

Fiber
13g
52%

Manganese
0.97mg
49%

Vitamin K
35µg
34%

Potassium
1022mg
29%

Folate
105µg
26%

Copper
0.52mg
26%

Vitamin B1
0.35mg
23%

Phosphorus
191mg
19%

Vitamin B6
0.38mg
19%

Magnesium
70mg
18%

Vitamin C
13mg
17%

Vitamin B3
3mg
17%

Vitamin E
2mg
15%

Vitamin B5
1mg
12%

Vitamin B2
0.17mg
10%

Iron
1mg
9%

Zinc
1mg
8%

Selenium
5µg
7%

Calcium
57mg
6%

Vitamin A
212IU
4%

covered percent of daily need
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