Baked Eggplant with Tahini

Baked Eggplant with Tahini is a delightful Lebanese dish that combines the earthiness of roasted eggplant with the creamy richness of tahini, creating a flavorful and satisfying meal. Perfect for a keto diet, this dish is both nutritious and easy to prepare, making it a great choice for dinner.

Ingredients

• Eggplant - 1 medium (about 300g)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic - 2 cloves, minced
• Tahini - 3 tablespoons
• Lemon juice - 1 tablespoon
• Water - 2 tablespoons
• Paprika - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
3. Drizzle 1 tablespoon of olive oil over the cut sides of the eggplant, and season with salt and black pepper.
4. Place the eggplant halves cut side down on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the flesh is tender and golden.
5. While the eggplant is baking, prepare the tahini sauce by combining tahini, minced garlic, lemon juice, water, paprika, and a pinch of salt in a bowl. Mix until smooth and creamy, adjusting with more water if necessary.
6. Once the eggplant is done, remove it from the oven and flip the halves cut side up.
7. Drizzle the tahini sauce generously over the eggplant halves.
8. Garnish with fresh chopped parsley and drizzle the remaining olive oil over the top before serving.

Nutrition

• Calories: 245
• Protein: 6 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants which help fight inflammation.
• High in fiber, promoting digestive health.

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