Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

  • Home
  • About Me
  • Recipes
    • Appetizers
    • Beverages
    • Blender
    • Breakfast
    • Chia Seeds
    • Dehydrator
    • Desserts
    • Dressings & Sauces
    • Hemp Seeds
    • Main
    • Sides
    • Soups
    • Tempeh
  • Contact
  • Shop

Tahini Roasted Eggplant

May 23, 2017 by christine

It’s been hot here the last few days and Miko knows how to spend hot days – snuggled in his favorite blanket enjoying the air conditioning!

I plan on spending similar time for the long weekend ahead!

Eggplant has always been a challenge to prepare for me, frying attempts in the past has resulted in greasy oil sponges. Raw recipes using eggplant have lacked flavor and texture – working with it’s mild flavor and tricky texture has resulted in a lot of misses for me. But this recipe worked resulting in savory, roasted eggplant squares with the perfect crispy outsides and melt-in-your-mouth texture inside. Not greasy, but a kicky, savory garlic flavor.

Tahini Roasted Eggplant

  • 1 medium eggplant, chopped into 1 ½” to 2” cubes
  • 2 tbsp. tahini
  • 2 cloves of garlic
  • 1 tbsp. miso paste
  • ¼ cup fresh basil leaves
  • ¼ cup water, as needed
  • Salt and pepper to taste
  1. Preheat oven to 425 degrees.
  2. Toss the chopped eggplant in a large bowl with a sprinkling of salt and let sit for about 10 minutes.
  3. Place the tahini, garlic, miso paste, basil, and water in a blender and blend to a smooth texture.
  4. Blot the excess moisture from the eggplant with a towel or paper towel.
  5. Pour the tahini mixture over the eggplant and toss to thoroughly coat.
  6. Place the eggplant on a baking sheet lined with a non-stick mat or parchment paper.
  7. Bake for 25 minutes, or to desired texture.
  8. Serve and enjoy, add favorite dipping sauce if desired. Makes 2-4 servings.

Letting the chopped eggplant sit was salt really helped pull excess moisture before baking.

To create these perfectly crispy cubes with a nice basil garlic flavor.

They were great by themselves, but also delicious dipped in a little Follow Your Heart Vegan Thousand Island dressing which makes it a funner, kid-friendly recipe too.

This recipe re-ignited my passion for eggplant and the leftovers were tasty chilled and mixed into salad.

Filed Under: Recipes, Sides Tagged With: eggplant, eggplant recipe, garlic, plant based recipe, plant-based, roasted eggplant, tahini, tahini recipe, vegan, vegan recipe

Comments

  1. Hannah says

    May 24, 2017 at 10:41 am

    Eggplant and tahini really are a match made in heaven, no matter the preparation method or specific seasoning. This version reminds me of nasu dengaku because of the miso. I’d love to try it!

    • christine says

      May 24, 2017 at 8:17 pm

      So true, they’re perfect together and you’d love this.

Hello! I'm Christine, an IT Professional in Northern California. I'm also passionate about a healthy, plant based lifestyle, running, fitness, and being eco-friendly. 40 (ack!), married, with furkids. Read More…

Connect

Tags

avocado banana broccoli carrots curry dining out eating out garlic ginger health news healthnut healthy healthy recipe hemp seeds kale lentils news oil free oil free recipe plant-based plant based plant based dining out plant based eating out plant based news plant based recipe quinoa raw vegan raw vegan recipe running running news salad simple plant based meals simple vegan meals smoothie spinach tahini tempeh tofu vegan vegan dining out vegan eating out vegan news vegan recipe vegan runner zucchini

Sign up now for 10 Weeks to Vegan, the free guided challenge that will make your transition to veg eating a little easier and a lot more fun!

Copyright © 2025 · Beautiful Pro Theme on Genesis Framework · WordPress · Log in