Dairy-Free Roasted Eggplant with Tahini Drizzle
Tender roasted eggplant slices drizzled with a creamy dairy-free tahini sauce. A simple and flavorful snack.
Ingredients
- 1 large Eggplant
- 2 tablespoons Olive Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 cup Tahini
- 2 tablespoons Lemon Juice
- 1 clove Garlic
- 2-3 tablespoons Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Slice eggplant into 1.27 cm thick rounds.
- 3Brush eggplant slices with olive oil and season with salt and pepper.
- 4Roast for 25-30 minutes, or until tender and slightly browned.
- 5While eggplant is roasting, prepare the tahini sauce: In a bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy.
- 6Drizzle tahini sauce over roasted eggplant slices.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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