Vegetarian keto roasted eggplants with tahini sauce

The combination of eggplants with tahini and yogurt is just breathtaking! Alternatively, you may skip the tahini and make a yogurt sauce instead or skip the yogurt and have a lactose-free alternative sauce for your dish. Three great sauce options to enjoy your roasted eggplants...

Vegetarian keto roasted eggplants with tahini sauce
10 min
30 min

Nutrition facts

Energy: 300 kcal
Protein: 7.0 gr
Fat: 25.6 gr
Net carbs: 7.8 gr


Roast eggplants

800 gr unpeeled eggplant(s)

4 tbsp(s) olive oil (54 gr)

salt (to taste)

ground black pepper (to taste)

Tahini sauce

2 tbsp(s) tahini (whole sesame seeds) (28 gr)

1 tbsp(s) lemon juice (15 gr)

1 clove(s) of garlic (3 gr)

1 tbsp(s) olive oil (14 gr)

4 tbsp(s) plain Greek yogurt (60 gr)

salt (to taste)

ground black pepper (to taste)


3 tbsp(s) hemp seeds (30 gr)

fresh spearmint leaves


Roast eggplants

  1. Preheat the oven to 200°C / 400°F
  2. Cut 4 eggplant(s) (of about 200gr / 7oz each) in half, brush both sides with the olive oil, season with salt & pepper
  3. Arrange them on a baking tray and bake for 15 minutes on each side
  4. Take out of the oven and place them on a dish

Prepare the tahini sauce, while the eggplants are roasting

  1. Add the tahini*, lemon juice, garlic, oil & yogurt in a food processor
  2. Process for 1-2 minutes, until you get a smooth mixture
  3. Taste the mixture, add salt & pepper (to taste) and/or lemon and stir

Assemble & serving

  1. Using a spoon, spread the sauce on each eggplant half
  2. You may garnish with freshly chopped spearmint and/or parsley, as well as hemp seeds (so to increase the protein intake)


✔ *If you are allergic to sesame seeds, simply do not add tahini in the sauce; as such, you will have a yogurt sauce instead

Serving size: 2 eggplant halves

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