Roasted Garlic & Lemon Eggplant with Tahini Sauce (Vegan Mezze, Part 5)

Is there anything better than roasted eggplants? Roasted eggplants with Garlic and Lemon!

I could not have a Mezze without cooking Eggplants, one of most used vegetable in Middle Eastern cuisine.
Simply roasted in the oven, this dish is super easy to make and almost impossible to fail (unless you forget your eggplants in the oven…).

Tahini is another Middle Eastern basic item. Made out of Sesame Seeds, Tahini brings a nice tangy creaminess to the dish. The sauce is just as easy to make as the eggplant; you will only need Tahini, Lemon Juice, Garlic, Olive Oil and Water.

Topped with Fresh Parsley and Pomegranate Seeds (optional), these Roasted Eggplants are to die for. I just cannot stop making them!


Roasted Garlic & Lemon Eggplants with Tahini Sauce:

What you will need (for 6 people):

  • 3 Eggplants
  • Lemon, juiced
  • 2 tbsp. Garlic Paste
  • 2 tbsp. Olive Oil
  • 1/4 bunch of Parsley
  • Salt, Pepper and Cumin Powder

For the Tahini Sauce:

  • 2/3 cups of Tahini Paste
  • 2/3 cups of Lemon Juice
  • 1 tbsp. Garlic Paste (or 1 to 3 garlic cloves, crushed)
  • 1 tbsp. Olive Oil
  • 1/2 cup of Water
  • Salt and Cumin Powder



  1. Turn on the oven on 200°
  2. Slice the Eggplants in half lengthwise, keeping the stem and bottom on.
    With a sharp knife, cut the eggplants about halfway deep in a diagonal pattern.
    Make sure you do not cut through the skin.
  3. Cover the cut side of the Eggplants with salt, and let it rest for 10 minutes.
    With a napkin or paper towel, absorb all the water that came out of the eggplants and remove the salt.
  4. Roast the Eggplants in the oven for 20 minutes.
  5. In the meantime, prepare the Lemon & Garlic Glaze: mix the Lemon Juice, Garlic Paste and Olive Oil.
    Chop the Parsley and add to the glaze with the Salt, Pepper and Cumin Powder.
    Mix well and set aside.
  6. Remove the Eggplants from the oven, and generously brush the Lemon & Garlic glaze over the eggplants.
  7. Put the Eggplants back in the oven for another 20 minutes.
  8. Prepare the Tahini Sauce: In a blender, mix the Tahini Paste, Lemon Juice, Garlic Paste, Olive Oil, Salt and Cumin Powder. Slowly add the Water and keep blending until the sauce becomes smooth and light.
    You may need more or less water, depending on the Tahini Paste.
    Refrigerate until serving, and keep in the fridge for a couple of weeks.
  9. To serve, sprinkle some fresh Chopped Parsley and Pomegranate Seeds (optional) over the Roasted Eggplants, then add the Tahini Sauce.



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