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Eggplant Slices With Tahini Cumin Sauce [Vegan]

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I made a really thick and creamy tahini/cumin/parsley sauce to go with these delicious oven-roasted eggplant slices, and yum!

Eggplant Slices With Tahini Cumin Sauce [Vegan]

This Recipe is :

Dairy Free Vegan


For the Eggplant:

  • 3 medium sized eggplant
  • 1 tablespoon olive oil
  • A pinch of sea salt
  • 1 garlic clove, super finely chopped
  • Fresh parsley to serve, chopped

For the Sauce:

  • 1 teaspoon olive oil, for the frying pan
  • 1 small red onion, finely chopped
  • 1 garlic clove, chopped
  • 5 or 6 stems fresh parsley, chopped
  • 1 cup unsweetened non-dairy milk
  • 3/4 cup olive oil
  • 1 teaspoon tahini, plus more to taste
  • 1 teaspoon cumin seeds, plus more to taste
  • 1 teaspoon agave nectar, plus more to taste
  • 1/3 teaspoon salt, plus more to taste


  1. Turn the oven to 350°F. While it heats up, slice the eggplant lengthwise into 1/4-inch thick slices. Place them on an oven tray, drip the olive oil over top, and sprinkle the salt and the chopped garlic. Bake in the oven for 15-25 minutes, until soft and a little brown and crusty on the top.
  2. In the meantime, make the sauce. In a frying pan, add the 1 teaspoon olive oil, the chopped red onion, garlic, and the parsley, then fry for 3-4 minutes on low heat, stirring occasionally. The onions should be soft and golden-ish.
  3. While waiting for the onion/garlic/parsley mix, prepare the base of the sauce. Pour the soy milk into a blender, and while running it on high speed, slowly add the olive oil. The slow process helps the sauce thicken, so take your time.
  4. Add the onion/garlic/parsley mix to the blender, plus the tahini, cumin seeds, agave nectar, and the salt. Run the blender again for a minute until the sauce is completely smooth. Taste and adjust the seasoning if needed. Place in a serving bowl in the refrigerator, where it will thicken further. When the eggplant is ready, serve with sauce and garnish with lots of freshly chopped parsley.





Creative plant-based dishes for adventurous foodies. Ida Hemmingsson-Holl is the creator of the new food blog Planet Plant-Based. She cooks vegan food, naturally free from gluten and white sugar. Ida has a background as global marketing director for one of the world’s largest media agencies. She currently resides in Munich, Germany with her husband and two children.



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9 comments on “Eggplant Slices With Tahini Cumin Sauce [Vegan]”

Click to add comment
Mary Perysinakis
1 Years Ago

Making this tomorrow!

Jayne Evans
1 Years Ago

Agree it looks delicious , may try it with coconut milk , thank you for the idea .

Raul de Melo
1 Years Ago

It sounds delicious.. I am going to make it for my self

Seth Robins
1 Years Ago

Terry Mitchell

Seth Robins
1 Years Ago

Terry Mitchell

Wray Payne
1 Years Ago

Heidi Elliott

Catriona Blackburn
1 Years Ago

Stephanie Dadzie

Caroline Lindström
1 Years Ago


Debie Bechtold
2 Years Ago

The ingredient list does not include the soy milk mentioned for the sauce so can someone running this include the ingredients for the sauce!


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