four.eight from five votes
Roasted Eggplant with Lemon Tahini Dressing
This Roasted Eggplant with tangy Lemon Tahini Dressing is the very best sublime facet dish for summer season. Roast the eggplant within the oven or cook dinner at the grill.
Total Cost $four.17 recipe / $1.04 serving
- 1medium eggplant (about 1 1/3 lb)$2.77
- 2Tbspolive oil$zero.32
- handfulrecent cilantro or parsley leaves$zero.30
- 2Tbsplemon juice$zero.09
- 1/fourtspgarlic powder$zero.02
- 1/eighttspcayenne pepper$zero.02
Preheat the oven to 400 levels. Cut the eggplant into half inch rounds.
Line a baking sheet with parchment paper. Arrange the eggplant rounds in one layer at the baking sheet. Use a 2d sheet if essential. Use a pastry brush to sweep the olive oil over the outside of the eggplant. Bake the eggplant within the preheated oven for approximately 40 mins, or till comfortable and not spongey.
While the eggplant is baking, get ready the dressing. Add the tahini, water, lemon juice, garlic powder, cumin, cayenne, and salt to a small blender and mix till easy. If a small blender isn’t to be had, whisk the components in combination in a bowl. Refrigerate the dressing till the eggplant is in a position, so the flavors can mix and the combination will thicken.
When the eggplant is completed, drizzle the dressing over most sensible after which sprinkle with recent cilantro or parsley leaves.