Baked Eggplants with Tomato Tahini

Oven-baked eggplants with tomato tahini for a wonderful dinner for vegans and vegetarians - there’s nothing like a roasted eggplant with tahini

  • StartersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 2Serving/Unit


Eggplant, 2 medium units
Whole sesame raw tahini, 1/2 cup
Water, as needed
Tomato, 1 large unit
peeled and grated
Lemon juice, 1/2 unit
freshly squeezed, to taste
Garlic, 2 cloves
Cumin, 1/4 flat teaspoon
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground


1. Place the eggplants on an oven tray, using a fork make a few holes in the top side and bake at 390°F (200°C) turbo for about 45 minutes.
2. In a bowl, mix the tahini with water to the desire texture, add the rest of the ingredients, mix, taste and adjust seasoning.
3. Cut the eggplants lengthwise but leave them whole.
4. Serving: Place one halved eggplants on a plate and next to it a bowl of the tomato tahini.
5. Bon appetite (:

Total time: 30-60 min

The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 400 cal 80 cal
Proteins 13 g 3 g
Carbohydrates 41 g 8 g
Fat 23 g 5 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Baked Eggplants with Tomato Tahini
Delicious and easy dinner