clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to roast eggplant | Ottolenghi-inspired roasted eggplant rounds with tahini sauce on a pink platter

Ottolenghi-Inspired Eggplant with Tahini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author:
  • Prep Time: 25 mins
  • Cook Time: 35
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Vegan


This roasted eggplant with tahini and spiced almonds is great served warm or at room temp.


  • 2 pounds eggplant (about 2 medium or 3 small), trimmed and cut into ½-inch-thick rounds
  • Sea salt and freshly ground black pepper, to taste
  • ½ cup raw sliced or slivered almonds* (see note below)
  • About 3 tablespoons extra virgin olive oil, divided
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ cup well-stirred tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small garlic clove, crushed, grated, or finely minced
  • 2 to 4 tablespoons filtered water
  • About ¼ cup flat-leaf parsley leaves


  1. Preheat the oven to 450ºF.
  2. Layer the eggplant slices into a colander – sprinkling each layer with salt – and let stand for at least 15 minutes*. When the eggplant looks sweaty, turn it out onto a kitchen towel and pat completely dry.
  3. Arrange in a single layer on a large baking sheet. Brush with oil and season with salt and pepper on both sides. Roast until the eggplant is golden brown, 30 to 40 minutes, flipping once after about 20 minutes. (Roasting time is not universal and will depend on the age and water content of your specific eggplant, so keep an eye on it.)
  4. Meanwhile, place 1/2 cup almonds in a small skillet over medium-low heat. Toast, tossing occasionally, until lightly golden and fragrant, 3 to 5 minutes. Turn the heat off. Add 1 teaspoon oil and toss to coat. Then add 1/2 teaspoon smoked paprika, and 1/4 teaspoon each of garlic powder and salt. Toss to coat and transfer to a plate to cool.
  5. In a bowl, combine 1/4 cup tahini, 1 crushed garlic clove, 2 tablespoons each lemon juice and water, and ¼ teaspoon salt. Whisk until the sauce is smooth and pourable, adding more water if needed. Taste and adjust the seasonings, if needed.
  6. To serve, arrange the eggplant on a platter, drizzle with the tahini sauce and top with the spiced almonds and parsley. Serve warm or at room temp.


  • If you have a nut allergy, substitute with sunflower seeds.
  • Salting eggplant before cooking draws out excess moisture as well as some of its natural bitterness, resulting in softer, creamier eggplant.


  • Serving Size: 1/6 of the recipe
  • Calories: 176
  • Carbohydrates: 10.8 g
  • Fiber: 22 g
  • Protein: 4.6 g