Low Carb Roasted Eggplant with Tahini Sauce
Experience the perfect blend of smoky and nutty flavors with this Low Carb Roasted Eggplant with Tahini Sauce recipe—a deliciously healthy option for your next meal. Thick, tender slices of eggplant are roasted to golden perfection and brushed with a zesty blend of olive oil, paprika, and garlic powder, creating a rich, savory base. The creamy tahini sauce, infused with fresh lemon juice and garlic, adds a velvety, tangy layer that complements the roasted eggplant beautifully. Finished with a sprinkle of fresh parsley for a pop of color and freshness, this dish is not only keto-friendly and gluten-free but also packed with wholesome ingredients. Quick to prepare and ideal as a show-stopping appetizer, side dish, or light main course, this recipe is a low-carb delight that’s as nutritious as it is satisfying.
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Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 2 tablespoons lemon juice
- 4 tablespoons tahini
- 2 tablespoons warm water
- 1 clove minced garlic
- 2 tablespoons fresh parsley
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
Wash the eggplants and cut them into 1/2-inch thick slices. Arrange the slices on the prepared baking sheet.
Step 3
In a small bowl, mix 2 tablespoons of olive oil, salt, black pepper, paprika, and garlic powder.
Step 4
Brush both sides of the eggplant slices with the seasoned olive oil.
Step 5
Roast in the preheated oven for 30-35 minutes, flipping the slices halfway through, until golden brown and tender.
Step 6
While the eggplants are roasting, prepare the tahini sauce. In a medium-sized bowl, whisk together tahini, lemon juice, warm water, minced garlic, and the remaining tablespoon of olive oil. Adjust the water amount if needed to reach your desired sauce consistency. Season with salt to taste.
Step 7
Once the eggplants are done roasting, remove them from the oven and allow them to cool slightly.
Step 8
Transfer the roasted eggplant slices to a serving platter and drizzle generously with the tahini sauce.
Step 9
Garnish with chopped fresh parsley before serving.
Step 10
Serve warm and enjoy this delightful low-carb dish!
Nutrition Facts
| Serving size | (1099.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1044.0 |
| Total Fat 80.7g | 0% |
| Saturated Fat 12.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2515.0mg | 0% |
| Total Carbohydrate 70.7g | 0% |
| Dietary Fiber 40.8g | 0% |
| Total Sugars 29.5g | |
| Protein 24.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 4752.3mg | 0% |
| Iron 21432.7mg | 0% |
| Potassium 2860.5mg | 0% |
Source of Calories