Egyptian Roasted Eggplant with Tahini-Free Dressing

Name: Egyptian Roasted Eggplant with Tahini-Free Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium Eggplant; 3 tablespoons Olive oil; 3 cloves Garlic; 1 teaspoon Cumin; 0.75 teaspoon Salt; 0.5 teaspoon Black pepper; 0.25 cup Sunflower seed butter; 2 tablespoons Lemon juice; 2-4 tablespoons Water

Roasted eggplant slices seasoned with garlic, cumin, and lemon juice, served with a creamy, soy-free dressing made from sunflower seed butter and lemon. A delicious vegetarian option.

45m4 servings

SOY-free

280 cal|8g protein|25g carbs|18g fat|6g fiber

Ingredients

2 medium Eggplant
3 tablespoons Olive oil
3 cloves Garlic
1 teaspoon Cumin
0.75 teaspoon Salt
0.5 teaspoon Black pepper
0.25 cup Sunflower seed butter
2 tablespoons Lemon juice
2-4 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. Toss with olive oil, minced garlic, cumin, salt, and pepper.
3Arrange eggplant slices on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
4In a bowl, whisk together sunflower seed butter, lemon juice, and water to desired consistency. Adjust salt to taste.
5Serve roasted eggplant with the sunflower seed butter dressing.

Substitutions

Tahini → Sunflower Seed Butter

Replaces tahini (sesame seed butter) to provide a similar creamy texture and flavor profile while being soy-free.

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.