Baked Eggplant with Za’atar, Orange & Tahini dressing Recipe

Name: Baked Eggplant with Za’atar, Orange & Tahini dressing Recipe
Yield: 2
Ingredients: 2 eggplants, sliced lengthways; Sea salt & pepper, to taste; Juice 1 lemon; Drizzle olive oil; 2 tbsp za’atar; Tahini Dressing; ½ cup tahini paste; ⅓ cup warm water; 2 tbsp lemon juice; 2 tbsp olive oil; 2 cloves garlic; Salt and pepper, to taste; Topping; 2 oranges, peeled & diced; Small handful fresh mint, finely chopped; Small handful fresh parsley, finely chopped; Feta or goat’s cheese, crumbled

by Lisa Guy December 16, 2021

This tasty dish goes beautifully with baked salmon or chicken. Eggplants’ high-fibre and polyphenol content helps keep blood-sugar levels in check by slowing down digestion and the absorption of sugar in the body.

Baked Eggplant with Za’atar, Orange & Tahini dressing Recipe

By: Lisa Guy

Served as a side or a main, this tasty dish goes beautifully and is packed with good-for-you nutrients for a healthy, happy body.

Pin Recipe

Servings

Prep time

Cook time

Recipe

GF, V

Ingredients

2 eggplants, sliced lengthways
Sea salt & pepper, to taste
Juice 1 lemon
Drizzle olive oil
2 tbsp za’atar
Tahini Dressing

½ cup tahini paste

⅓ cup warm water

2 tbsp lemon juice

2 tbsp olive oil

2 cloves garlic

Salt and pepper, to taste

Topping

2 oranges, peeled & diced

Small handful fresh mint, finely chopped

Small handful fresh parsley, finely chopped

Feta or goat’s cheese, crumbled

Method

Preheat oven to 200ºC and line a baking tray with baking paper.

Cut crosses in the flesh of the eggplants.

Combine the olive oil, garlic and lemon in a small bowl and brush over eggplants, then sprinkle with za’atar. Bake for 50 mins until soft.

Combine tahini sauce ingredients in a jar and shake to mix well.

To serve, top eggplants with diced orange, mint, parsley and feta and serve with tahini dressing.