💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Halve the vegetables lengthwise, and score the flesh in a crosshatch pattern.
KnifeCutting board
💡The crosshatch scoring lets the oil and salt get inside, and the flesh softens right down to the skin.
3
Brush the vegetables generously with the olive oil and sprinkle the salt on top.
Pastry brush
4
Spread on a baking sheet in a single layer, without crowding, flesh side up.
Baking pan
5
Roast the vegetables in a hot oven (220°C / 430°F) 35–40 minutes, until the eggplants are tender and caramelized.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
For the Tahini sauce
6
Mix the tahini, lemon juice, garlic and cumin.
To assemble
7
Arrange the eggplant on a plate and pour the tahini sauce over it.
8
Top with the parsley, dill and sesame seeds.
203calories
5 gprotein
8 gcarbs
14 gfat
● protein 12%● carbs 18%● fat 70%
Per serving (255 g), of 4 servings
For the Roasted Vegetables · For the Tahini sauce · To assemble ·
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⚖ About the ingredients
Eggplant: measured in pieces: one ≈ 300 g · 25 kcal per 100 g · More about Eggplant →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Raw tahini: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Raw tahini →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
Dill: measured in tbsp in this recipe: 1 tbsp = 0.6 g · 43 kcal per 100 g · More about Dill →
Sesame seeds: measured in tsp in this recipe: 1 tsp = 3 g · 573 kcal per 100 g · More about Sesame seeds →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
