Vegetarian · ALWAYS FREE
Roasted Eggplant Rounds with Tahini and Pine Nuts
Thick eggplant rounds roast until tender, then receive a pale tahini drizzle, toasted pine nuts and plenty of herbs.
Oven roastedSharing plateVegetable main
Ingredients
Let’s make it
- Heat the oven to 425°F / 220°C. Arrange the eggplant rounds on two lined baking trays. Brush both sides with the olive oil and season with 4 g salt and the pepper.
- Roast for 30–35 minutes, turning after 20 minutes, until the centers are completely soft and the edges deeply golden.
- While the eggplant roasts, whisk the tahini, lemon juice, garlic, water and remaining 1 g salt. The sauce may seize at first; keep whisking until smooth and pourable.
- Toast the pine nuts in a dry frying pan over medium-low heat for 2–3 minutes, shaking often. Transfer to a cool plate as soon as golden.
- Arrange the arugula on a platter and set the warm eggplant rounds over it. Drizzle with the tahini sauce and scatter with the pine nuts, parsley and mint.
Why it’s in this collection
- Paleo: Eggplant, olive oil, pure sesame tahini, lemon, garlic, pine nuts, herbs and arugula. Choose tahini made only from sesame; no grains, legumes, dairy, white potatoes or added sugar. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
