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Eggplant with red onion & tahini

Servings: 1
Author: Shelly


  • 1 medium eggplant
  • 2 tablespoons canola oil
  • ¼ red onion
  • Salt and pepper
  • Tahini butter
  • Half lemon


  • Preheat oven to 400°F (200°C). Line a baking tray with baking paper.
  • Dice the eggplant and put it on the baking tray. Drizzle the oil and sprinkle salt and pepper over and rub with your hands.
  • Put the baking tray in the oven and roast for 15 -20 minutes – occasionally flip gently with a spatula – until the eggplant pieces are golden brown and tender.
  • Meanwhile, chop the onion finely and prepare the tahini.
  • Put the eggplant in a plate, sprinkle the onion and drizzle tahini and serve.
  • If you plan to serve later, store the eggplant and tahini in separate containers, and chop the onion only before you serve).
  • 1 heaping tablespoon tahini
  • Juice of ½ lemon
  • 2–3 tablespoons cold water
  • Put the tahini in a small bowl. Squeeze the lemon into the bowl and add 1 tablespoon water. Stir gently until the butter turns into to a thick paste. Add another tablespoon of water and stir. Keep adding water until the tahini is smooth and velvety. If it's too watery, add a little bit of tahini. If it's thick, add a little bit water.


Eat as a side or over toasted bread. Add chopped parsley, it goes well together.