Savory Roasted Eggplant with Garlic Tahini Sauce

Aubergines, another name for eggplants, are a versatile and nutrient-dense vegetable that are used in many different cuisines around the world. This dish pairs them with a creamy garlic tahini sauce and roasts them to bring out their rich, smokey flavour. This recipe is simple to prepare and will improve your cooking skills with little work. It's great as a side dish or a light main course.

Ingredients:
For the roasted eggplant:
2 medium eggplants
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

For the garlic tahini sauce:
¼ cup tahini
2 tablespoons lemon juice (freshly squeezed)
1 clove garlic, minced
2 tablespoons water (or more for desired consistency)
Pinch of salt

Optional toppings:
Fresh parsley (chopped)
Pomegranate seeds
Toasted sesame seeds

Tools Required:
A baking sheet, parchment paper, and a small bowl for mixing
A sharp blade
A cutting board

Time Spent Preparing:
Ten minutes for preparation
30 minutes is the cooking time.
40 minutes in total.

Directions:
Get the aubergine ready:
Put parchment paper on a baking pan and preheat the oven to 200°C (400°F).
Cut the eggplants lengthwise into slices that are 1 cm (1/2 inch) thick.
Brush the slices with olive oil on both sides and place them on the baking sheet that has been prepared. Evenly sprinkle the slices with salt, black pepper, garlic powder, and smoked paprika.

Put the baking sheet in the oven and roast the aubergine for 25 to 30 minutes, turning the slices halfway through, or until they are soft and golden brown.

To prepare the garlic tahini sauce, combine the tahini, lemon juice, water, minced garlic, and a bit of salt in a small bowl. If necessary, thin the water to a thinner consistency.

Place the roasted:

Eggplant pieces on a serving dish to assemble and decorate. Pour a large amount of the garlic tahini sauce on top.
For extra taste and visual appeal, garnish with toasted sesame seeds, chopped parsley, and pomegranate seeds.

Nutritional Information (Per Serving):
Calories: 180
Protein: 4g
Carbohydrates: 12g
Fiber: 5g
Fat: 13g
Saturated Fat: 2g
Sodium: 240mg

Pro Tip:
For a delicious twist, add a sprinkle of za'atar spice or serve alongside warm pita bread and a fresh cucumber salad. This savory roasted eggplant dish is ideal for showcasing Mediterranean flavors while providing a nutrient-packed, plant-based meal.