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...
Nutrition facts
Ingredients
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)
Garnish
3 tbsp(s) hemp seeds (30 gr)
fresh spearmint leaves
Instructions
Roast eggplants
- Preheat the oven to 200°C / 400°F
- Cut 4 eggplant(s) (of about 200gr / 7oz each) in half, brush both sides with the olive oil, season with salt & pepper
- Arrange them on a baking tray and bake for 15 minutes on each side
- Take out of the oven and place them on a dish
Prepare the tahini sauce, while the eggplants are roasting
- Add the tahini*, lemon juice, garlic, oil & yogurt in a food processor
- Process for 1-2 minutes, until you get a smooth mixture
- Taste the mixture, add salt & pepper (to taste) and/or lemon and stir
Assemble & serving
- Using a spoon, spread the sauce on each eggplant half
- You may garnish with freshly chopped spearmint and/or parsley, as well as hemp seeds (so to increase the protein intake)
Notes
✔ *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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