Roasted Garlic & Lemon Eggplant with Tahini Sauce (Vegan Mezze, Part 5)
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Is there anything better than roasted eggplants? Garlic and Lemon Roasted Eggplants!
I could not have a Mezze without cooking Eggplants, one of most used vegetable in Middle Eastern cuisine. It seems that most of the dishes I served for this “Vegan Mezze” were roasted veggies, like Roasted Beetroots and Roasted Carrots but why go complicated when you can easily create absolutely delicious dishes that require almost no prep?
Simply roasted in the oven, this dish is super easy to make and almost impossible to fail (unless you forget your eggplants in the oven…).
Tahini is another Middle Eastern basic item. Made out of Sesame Seeds, Tahini brings a nice tangy creaminess to the dish. The sauce is just as easy to make as the eggplant; you will only need Tahini, Lemon Juice, Garlic, Olive Oil and Water.
Topped with Fresh Mint or Parsley and Pomegranate Seeds (optional), these Roasted Eggplants are to die for. I just cannot stop making them!
- 3 Eggplants
- 1 Lemon juiced
- 2 tbsp. Garlic Paste
- 2 tbsp. Olive Oil
- 1/4 bunch of Parsley
- Salt Pepper and Cumin Powder
- 2/3 cups of Tahini Paste
- 2/3 cups of Lemon Juice
- 1 tbsp. Garlic Paste or 1 to 3 garlic cloves, crushed
- 1 tbsp. Olive Oil
- 1/2 cup of Water
- Salt and Cumin Powder
Turn on the oven on 200°
Slice the Eggplants in half lengthwise, keeping the stem and bottom on.
With a sharp knife, cut the eggplants about halfway deep in a diagonal pattern.
Make sure you do not cut through the skin.
Cover the cut side of the Eggplants with salt, and let it rest for 10 minutes.Then absorb all the water that came out of the eggplants with a paper towel, and remove the excess salt.
Roast the Eggplants in the oven for 20 minutes.
In the meantime, prepare the Lemon & Garlic Glaze: mix the Lemon Juice, Garlic Paste and Olive Oil.
Chop the Parsley and add to the glaze with the Salt, Pepper and Cumin Powder.
Mix well and set aside.
After 20 minutes, remove the Eggplants from the oven, and generously brush the Lemon & Garlic glaze over the eggplants.
Put them back in the oven for another 20 minutes.
In a blender, mix the Tahini Paste, Lemon Juice, Garlic Paste, Olive Oil, Salt and Cumin Powder. Slowly add the Water and keep blending until the sauce becomes smooth and light.
You may need more or less water, depending on the Tahini Paste.
Refrigerate until serving, and keep in the fridge for a couple of weeks.
To serve, pour the Tahini Sauce over the Roasted Eggplants.
Optional: top with Pomegranate Seeds and Fresh Mint