One of the things I’ve learned over the course of many trips to Israel is the glorious, deliciousness of the eggplant.

Growing up, I had never, EVER been served anything with eggplant, and now I am sad about the many years I missed out on. I love cooking eggplant now in a variety of ways, but one of my favorite eggplant recipes is this simple, yet savory Roasted Eggplant with Tahini Sauce Recipe.

I love the smoky taste that the eggplant takes on when it’s roasted, and then the amazing and fresh tahini sauce drizzled over the top just makes it absolutely perfect. For those of you who aren’t familiar with tahini, it’s a thick paste made from crushed sesame seeds.

Actual tahini sauce, which is used to accompany many middle eastern dishes, is a mixture of tahini paste, lemon juice, garlic, and water. I wish that I could say I was the master of making homemade tahini sauce, but to get the texture just right is a bit of an art form…an art form that I am still trying to perfect. But it is delicious and worth every attempt.

These eggplant slices are great as a side dish to your main course, and also work really well as a sandwich topping too (on top of grilled chicken is my FAVORITE!) This tasty, low calorie recipe is loaded with fiber, making it a wonderful idea for Weight Watchers Recipes. Enjoy!

from votes
roasted eggplant with tahini sauce
Ground Turkey Stuffed Acorn Squash Recipe - 3 Points
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Simple, yet savory, roasted eggplant drizzled with a freshly made tahini sauce is a delicious and healthy way to get in those important vegetable servings. The smoky taste of the eggplant is perfectly complemented by the tangy, nutty tahini.
Servings: 4 servings
Calories: 109 kcal
  • 2 medium sized eggplant (sliced into 1/2” slices)
  • 2 tbsp tahini paste
  • 2 tbsp water
  • 2 garlic cloves (minced)
  • 1/2 tsp paprika
  • 2 tbsp fresh parsley (chopped)
  • Juice from ½ a lemon
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper, and mist with cooking spray or an olive oil mister.
  2. Place eggplant slices evenly onto baking sheet (you may need 2-3 baking sheets), mist with olive oil mister or cooking spray, and sprinkle with salt and pepper. Roast until well browned, about 20-30 minutes, flipping once halfway through.
  3. Meanwhile, combine tahini paste, water, lemon juice, garlic, and paprika in a small bowl. Season with salt.
  4. Place roasted eggplant slices on serving dish and pour tahini sauce over them evenly. Garnish with parsley.
Recipe Notes

Entire recipe makes 6 servings

Serving size is about 1 cup

Each serving = 1 Point*

*based only on ingredients with an SP Freestyle value

Blackberry and Sage Infused Water - 0 Points
Nutrition Facts
Amount Per Serving
Calories 109 Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Saturated Fat 0.6g4%
Cholesterol 0mg0%
Sodium 15mg1%
Potassium 594mg17%
Carbohydrates 16.9g6%
Fiber 9g38%
Sugar 8.4g9%
Protein 3.8g8%
Calcium 50mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Zayna [Miss Measurement]

    you had me at eggplant! This looks so good. I’m going to have to try it out.

  2. kalynskitchen

    Oh yes please! I’d love this for dinner.