Eggplant smothered in tahini sauce is a super simple and quick side dish that packs a huge punch of flavor. The roasted eggplant has a delightful texture, and when you leave the skin on you get a result that is slightly chewy with a super soft creamy center.


Eggplant Smothered in Tahini Sauce [Vegan]



Cooking Time



  • 1 large eggplant, cut into bite sized pieces
  • 2 tablespoons fresh cilantro, minced for topping
Tahini Sauce:
  • 1 garlic clove
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons water
  • 1 tablespoons tahini
  • 1 tablespoons sesame oil
  • 1/2 tablespoons cumin
  • Salt and pepper to taste


  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Spread eggplant on the baking sheet and roast for 25 minutes, stirring at the 10 and 20 minute mark.
  3. For the tahini sauce, mince the garlic cloves or process in a food processor. Add the remaining dressing ingredients and whisk or pulse until incorporated.
  4. Once the eggplant is soft, remove it from the oven and top the eggplant with tahini sauce and a sprinkle of fresh cilantro.