Low Sodium Roasted Eggplant with Tahini Sauce

Elevate your plant-based dining with this Low Sodium Roasted Eggplant with Tahini Sauce recipe, a wholesome and flavor-packed dish ideal for a healthy weeknight dinner or an elegant side. Tender, golden-brown eggplant halves are roasted to perfection with a fragrant blend of cumin, coriander, and black pepper, then drizzled with a creamy, garlicky tahini sauce that balances rich nuttiness with bright, zesty lemon juice. Finished with a sprinkle of fresh parsley, this recipe is not only low in sodium but also easy to prepare, requiring just 15 minutes of prep and 35 minutes of baking time. Whether you’re seeking a heart-healthy side dish or a satisfying vegan main, this roasted eggplant delivers on both flavor and nutrition while being a visually stunning addition to any table.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 2 tablespoons olive oil
• 0.5 teaspoon black pepper
• 1 teaspoon cumin powder
• 1 teaspoon ground coriander
• 2 minced garlic cloves
• 0.25 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat oven to 400°F (200°C).

Step 2

Cut the eggplants in half lengthwise, then score the flesh in a crisscross pattern, being careful not to cut through the skin.

Step 3

Brush the cut sides of the eggplants with olive oil. Sprinkle evenly with black pepper, cumin powder, and ground coriander.

Step 4

Place the eggplants cut side up on a baking sheet lined with parchment paper.

Step 5

Roast in the preheated oven for 30-35 minutes, or until the eggplants are golden brown and tender when pierced with a fork.

Step 6

While the eggplants are roasting, prepare the tahini sauce: In a small bowl, whisk together the minced garlic, tahini, lemon juice, and water until smooth and creamy.

Step 7

Adjust the consistency of the tahini sauce by adding more water if needed. It should be pourable but not too runny.

Step 8

Once the eggplants are done roasting, remove them from the oven and let them cool for a few minutes.

Step 9

Drizzle the tahini sauce over the roasted eggplants.

Step 10

Garnish with freshly chopped parsley before serving.

Step 11

Serve warm, and enjoy your low sodium roasted eggplant with the delicious tahini sauce.

Nutrition Facts

Serving size	(766.4g)

Amount per serving	% Daily Value*
Calories	840.9

Total Fat 66.5g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 90.9mg	0%
Total Carbohydrate 51.2g	0%
Dietary Fiber 26.6g	0%
Total Sugars 18.6g
Protein 20.3g	0%

Vitamin D 0IU	0%
Calcium 4757.5mg	0%
Iron 21433.2mg	0%
Potassium 1809.0mg	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: 67.7%

Protein: 9.2%

Carbs: 23.2%