A roast doesn’t have to be made with meat … especially when you’ve got an eggplant roast with tahini sauce on your plate! This 100% plant-based roast is inspired by the concept of a meaty roast as well as the eggplant dip, baba ghanoush. The result is basically deconstructed baba ghanoush! But it looks and acts as a roast that you carve. How’s that for a vegan dish with wow!

Make this middle eastern-inspired eggplant roast the edible centerpiece at your table and serve it to two as a sharable entree or four as an appetizer. For an extra pop of protein, pair it with a pulse on the side, like roasted chickpeas. (Hint: If you’re making this eggplant roast the centerpiece of the meal, it could become a one-dish meal, by the way!)

Whichever way you plan to serve this sauced-up veggie-centric dish, it’ll be a showstopper at your next Meatless Monday dinner, holiday gathering, or other special meal.

eggplant roast with tahini sauce

• Author: Jackie Newgent
• Yield: 1 roast 1x
• Category: Main dish
• Method: Roasting
• Cuisine: Middle Eastern
• Diet: Vegan

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Description

A roast doesn’t have to be made with meat … especially when you’ve got an eggplant roast with tahini sauce on your plate! This 100% plant-based roast is inspired by the concept of a meaty roast as well as the eggplant dip, baba ghanoush. The result is basically deconstructed baba ghanoush! But it looks and acts as a roast that you carve. How’s that for a vegan dish with wow!

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Ingredients

Scale 1x2x3x

• 1 large (1 1/4-pound/567-gram) eggplant
• 3 tablespoons tahini
• Juice of 1 lemon (3 tablespoons) + extra lemon wedges (divided)
• 2 tablespoons extra-virgin olive oil (divided)
• 2 large garlic cloves, minced or creamed
• 1/2 teaspoon sea salt (divided)
• 1/8 teaspoon ground cumin
• 2 handfuls fresh flat-leaf parsley leaves or microgreens
• 12 grape tomatoes, fresh or pan-charred
• 2 tablespoons pine nuts, pan-toasted

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Instructions

1. Grill or broil eggplant, turning occasionally, until the skin is just lightly charred, about 6 minutes. Then bake uncovered in 450 degrees F/230 degrees C oven until the eggplant is fully cooked and has an extra-soft texture, about 35 to 40 minutes.
2. Meanwhile, in a small bowl, whisk together until creamy the tahini, lemon juice, 1 tablespoon of the olive oil, the garlic, 1/4 teaspoon of the salt, the cumin, and cold filtered water (about 1 tablespoon) until desired saucy consistency is reached.
3. Transfer the eggplant to a small platter. Sprinkle with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt, or to taste. Top with desired amount of the tahini sauce. Garnish with the parsley or microgreens, tomatoes, and pine nuts. Adjust seasoning.
4. Serve warm with the remaining tahini sauce and lemon wedges on the side.

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Nutrition

• Serving Size: 1/2 roast
• Calories: 400
• Sugar: 12g includes 0g added sugars
• Sodium: 620mg
• Fat: 32g
• Saturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 10g
• Protein: 10g
• Cholesterol: 0mg

Keywords: eggplant, eggplant roast, middle eastern entree, plant-based entree, plant-based main dish, plant-based holiday entree, plant-based

Tasteover Tips

1. Be a rule breaker! Consider using a large vegetable, such as eggplant, as a stand in for meat. The result can be surprisingly scrumptious!
2. For culinary intrigue, bring in elements of your heritage or favorite worldly flavors.
3. Play to everyone’s senses by adding pops of color and texture, like with tomatoes, fresh parsley, and toasted pine nuts.

Looking for more vegan main dishes with plenty of wholesomeness and heartiness? Try my plant-based chickpea eggs (see recipe HERE), plant-based mac and cheese and veggies (see recipe HERE), and peanutty sprouted tofu “stir-fry” sheet pan dinner (see recipe HERE).Save