Roasted Eggplant

This Roasted Eggplant is a vibrant and flavorful Moroccan side dish, infused with aromatic spices and a drizzle of tahini. The eggplant becomes tender and smoky, making it a perfect accompaniment to any meal.

Ingredients

• Eggplant - 1 medium (approximately 250 grams)
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Tahini - 1 tablespoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1.5 cm thick rounds and place them in a mixing bowl.
3. Add olive oil, ground cumin, paprika, garlic powder, salt, and black pepper to the eggplant slices. Toss until well coated.
4. Spread the eggplant slices in a single layer on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the eggplant is golden and tender.
6. While the eggplant is roasting, mix tahini and lemon juice in a small bowl until smooth.
7. Remove the roasted eggplant from the oven and drizzle with the tahini mixture.
8. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

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

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