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Japanese eggplant recipe

Roasted Japanese Eggplant with Tahini and Lemon

This Japanese eggplant recipe is like the eggplant gateway dish. Simple and delicious, it's ready in minutes.

Course Appetizer, Side Dish
Cuisine Mediterranean
Keyword eggplant recipe
Prep Time 20 minutes
Servings 4

Ingredients

Eggplant

  • 4 Japanese eggplants, trimmed and cut into thirds, then halved
  • 2 cloves garlic, minced
  • 1/4 cup olive oil

Lemon Tahini Sauce

  • 3/4 cup tahini
  • 1-2 cloves garlic, finely minced
  • 1 tablespoon maple syrup
  • 2 tablespoons lemon juice
  • 1 cup water
  • Salt to taste
  • Zaatar, pomegranate and parsley to garnish, if desired

Instructions

Roast the eggplant

  1. Preheat oven to 350F

  2. Lay eggplant pieces on a parchment-covered baking sheet

  3. Mix olive oil and garlic, then brush generously on the cut side of the eggplant

  4. Roast eggplant for 30-40 minutes, turning once, until the flesh is soft and creamy

Make the lemon tahini sauce

  1. Combine all of the dressing ingredients except for the water

  2. Adding around 1/4-1/3 cup water at a time, whisk the dressing until it reaches the consistency where it can be drizzled

  3. Once eggplant is done, remove from oven and drizzle with tahini lemon sauce

  4. Serve warm