Keto Roasted Eggplant with Tahini Sauce

Indulge in the rich, smoky flavors of Keto Roasted Eggplant with Tahini Sauce, a low-carb, Mediterranean-inspired delight that’s as nutritious as it is delicious. Perfectly roasted eggplant slices are seasoned with garlic and spices, then drizzled with a creamy, zesty tahini sauce infused with lemon, cumin, and fresh garlic. This keto-friendly recipe is not only quick to prepare—ready in just 45 minutes—but also bursting with flavor and texture, making it ideal as a side dish or a light vegetarian main. Finished with a sprinkle of fresh parsley and paprika, this dish is as visually stunning as it is satisfying. Whether you’re on a keto journey or simply seeking a wholesome, plant-based recipe, this roasted eggplant masterpiece will be an instant favorite.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 cup Tahini
• 2 tablespoons Lemon juice
• 2 tablespoons Water
• 2 cloves Garlic cloves, minced
• 0.25 teaspoon Cumin
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Paprika

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the eggplants and cut them into 1/2-inch thick slices.

Step 3

Lay the eggplant slices on a baking sheet and brush both sides with 2 tablespoons of olive oil.

Step 4

Sprinkle the eggplant slices with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of garlic powder.

Step 5

Roast the eggplant slices in the preheated oven for 25-30 minutes, flipping halfway through, until golden and tender.

Step 6

While the eggplant is roasting, prepare the tahini sauce. In a bowl, combine 0.5 cup tahini, 2 tablespoons lemon juice, 2 tablespoons water, minced garlic cloves, 0.25 teaspoon cumin, and 1 tablespoon olive oil.

Step 7

Whisk the mixture until smooth and creamy. If the sauce is too thick, add a bit more water, one teaspoon at a time, until the desired consistency is reached.

Step 8

Once the eggplants are roasted, remove them from the oven and allow them to cool slightly.

Step 9

Arrange the eggplant slices on a serving platter and drizzle with the tahini sauce.

Step 10

Garnish the eggplant with chopped fresh parsley and a sprinkle of paprika.

Step 11

Serve the dish warm or at room temperature.

Nutrition Facts

Serving size	(1161.5g)

Amount per serving	% Daily Value*
Calories	1471.2

Total Fat 117.1g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 3662.4mg	0%
Total Carbohydrate 82.1g	0%
Dietary Fiber 43.6g	0%
Total Sugars 35.7g
Protein 36.7g	0%

Vitamin D 0IU	0%
Calcium 9395.3mg	0%
Iron 42861.2mg	0%
Potassium 2917.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.9%

Protein: 9.6%

Carbs: 21.5%