This Japanese eggplant recipe is like the eggplant gateway dish. Simple and delicious, it's ready in minutes.
Preheat oven to 350F
Lay eggplant pieces on a parchment-covered baking sheet
Mix olive oil and garlic, then brush generously on the cut side of the eggplant
Roast eggplant for 30-40 minutes, turning once, until the flesh is soft and creamy
Combine all of the dressing ingredients except for the water
Adding around 1/4-1/3 cup water at a time, whisk the dressing until it reaches the consistency where it can be drizzled
Once eggplant is done, remove from oven and drizzle with tahini lemon sauce