israeli

Baked Eggplant with Tahini, Tomatoes, and Pine Nuts

Name: Baked Eggplant with Tahini, Tomatoes, and Pine Nuts
Yield: 1 serving
Cuisine: israeli
Ingredients: 361 g eggplant, halved lengthwise; 20 g olive oil; 38 g tahini; 38 g water; 16 g lemon juice; 175 g tomato, diced; 20 g pine nuts; 13 g fresh parsley, chopped; 2 g salt; 1 g black pepper

This roasted dish pairs eggplant, halved lengthwise with tahini, pine nuts and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

44 g Carbohydrates

51 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

361g eggplant, halved lengthwise 90 kcal
20g olive oil 177 kcal
38g tahini 226 kcal
38g water 0 kcal
16g lemon juice 5 kcal
175g tomato, diced 32 kcal
20g pine nuts 116 kcal
13g fresh parsley, chopped 5 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

eggplantolive oilsalt
Heat oven to 450 F (230 C). Score eggplant flesh in a crosshatch, brush with olive oil, and sprinkle with salt.
eggplant
Roast eggplant cut-side up 25 to 30 minutes until very soft and browned.
tahiniwaterlemon juice
Whisk tahini with water and lemon juice into a smooth sauce.
eggplanttahinitomato
Top hot eggplant with diced tomato and drizzle with tahini sauce.
pine nutsfresh parsleyblack pepper
Finish with toasted pine nuts and parsley; add a pinch of black pepper.