Roast the eggplants whole in a hot oven (220–250°C / 430–480°F) 30–35 minutes, turning (whole eggplants: up to an hour), until the skin is blackened and the flesh completely soft.
OvenBakeware
💡Give it room in the pan: crowded vegetables steam instead of browning.
3
Transfer to a bowl, cover tightly and leave 10–15 minutes.
Bowl
💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
4
Peel off the charred skin and drain off the liquid (leave the eggplant in a colander 15–30 minutes).
Colander
💡Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.
5
Chop the eggplant flesh with a knife.
KnifeCutting board
💡Chop with a knife, not a blender: that way fibers and chunks remain, and the texture doesn't turn to mush.
For the Tahini sauce
6
Mix the tahini and lemon juice and season with salt.
7
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
8
Mix the tahini, lemon juice, garlic and cumin and season with salt.
9
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
To assemble
10
Gently mix the eggplant with the tahini sauce, so that some chunks remain.
11
Top with the olive oil, paprika and parsley.
205calories
5 gprotein
6 gcarbs
16 gfat
● protein 11%● carbs 13%● fat 76%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Eggplant: measured in pieces: one ≈ 300 g · 25 kcal per 100 g · More about Eggplant →
Tahini sauce: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Tahini sauce →
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 →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Paprika →
Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (6) · 🍳 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)
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)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
