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Baked Eggplant with Tahini, Tomatoes, and Pine Nuts

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
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

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

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