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Roast Eggplant with Tahini

This is one of the best and easiest ways to serve eggplant. I discovered it this Summer in Israel, first at someone's house and then at a restaurant and each time I couldn't believe how simple it seemed, but tasty it was also. 

You do want really good eggplants and real 100% sesame tehina, the rest you can play around with. We topped ours simply with evoo and pomegranate arils, but you can top yours how ever you like...pine nuts, hazelnuts, or even ground meat if you want to make it more substantial.

Make sure to use a great quality extra virgin olive oil. We love Colavita!

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 3 small eggplant
  • Extra virgin olive oil, such as Colavita   
  • Kosher salt
  • Freshly ground black pepper
  • 6 tablespoons tahini
  • Garnish: evoo and pomegranate arils


1. Preheat oven to 400°F. Line a baking sheet with aluminum foil.

2. Slice eggplants in half lengthwise. Cut a cross-hatch pattern in the flesh about ⅞ of the way through of each half. (See video above for example.)

3. Drizzle both sides with evoo and season with salt and pepper.
Roast at 400°F, cut side down on lined baking sheet for 30 minutes or until medium brown on cut side.

4. Transfer to a serving platter and drizzle each eggplant half with tahini and evoo. Garnish with pomegranate arils and serve.

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