Crispy roasted eggplant with tahini

Buy a bigger eggplant than you think. They’re mostly water, and roasting it until crispy yields a small amount of eggplant. Also because you’ll want leftovers, because this stuff is amazing. Let’s get into it:



  • One large eggplant, cut into roughly 1/2 inch cubes
  • 3T olive oil
  • 2t garlic powder
  • 1t salt
  • 1t freshly cracked black pepper
  • 1t turmeric
  • 1/2t sumac (optional. Can also use paprika, Aleppo pepper, or really any other spice. This recipe is versatile)
  • Tahini dressing:
    • 1/4 cup tahini paste
    • The juice of half a lemon
    • Salt and pepper to taste
    • 3T water (start with 2T and add more as needed)
  • Chopped green onion
  • Chopped parsley
  • Sesame seeds
  • A 400°F oven


Get those eggplant cubes onto a sheet tray and toss with olive oil and spices. Eggplant soaks up a ton of oil, so just make sure they’re not dry–add some oil if needed.

Roast those bad boys for 30 minutes without looking at them. After 30 minutes, give them a good stir and put them back in the oven for 10-15 minutes. They’ll be super crispy and delicious!

To make the tahini, mix tahini paste with the lemon juice, salt, and pepper. Add 1T of water at a time. The mixture will seize up at first–that’s normal. It just means you can add a little more water. Add water until your desired consistency is achieved.

Drizzle eggplant with the tahini and top with green onion, parsley, and sesame seeds!

Depending on the size of your eggplant (and your hunger level), this can be two servings.

Enjoy :o)

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