Egyptian Roasted Eggplant with Tahini-Free Dressing
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.
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
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Slice eggplant into 1/2-inch 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.
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