Mediterranean Roasted Eggplant Recipe

5 from 1 vote

This Mediterranean-style Roasted Eggplant Recipe brings out the natural aromas of eggplant with a simple mix of olive oil and warm spices.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish, Snack

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Gluten Free, Halal, Vegetarian

Servings: people

Calories: 263kcal

Preheat your oven to 375°F (190°C).
Peel the eggplants in a zebra pattern, quarter them lengthwise, then chop them into 2-3 cm (1") cubes.
In a large bowl, mix olive oil, za'atar, salt, and freshly ground black pepper. Coat the eggplant pieces thoroughly, ensuring each slice absorbs the flavorful mixture. Using your hands or a brush works best for even coverage.
Spread the seasoned eggplant evenly on a baking dish. Give each piece a little space to allow for proper caramelization.
Roast for 25-30 minutes, flipping halfway through. The eggplant should be golden brown on the outside and tender inside.
To prepare the sauce, mix together tahini, yogurt, and lemon juice in a small bowl.
Once out of the oven, let the eggplant rest for a few minutes before plating. Sprinkle with fresh parsley, and a drizzle of tahini sauce.

Look for eggplants that are firm with smooth, shiny skin. Lighter eggplants tend to have fewer seeds and a sweeter flavor.
Eggplant absorbs oil quickly, so use a generous amount to ensure a rich, roasted flavor.
Overcrowding traps steam, leading to mushy pieces. Arrange in a single layer for the best caramelization.
Roasted eggplant keeps well, making it great for meal prep. Store leftovers in an airtight container in the fridge for up to four days.
make sure to use good quality tahini and give it a good stir before using it as the oil accumulates on top of the sesame paste in time.