roasted eggplant with tahini // #ShiraRD #paleo #refinedsugarfree #SnacksbyShira


1 large eggplant or two small ones

3 Tbsp EVOO

1 tsp cumin

1 tsp paprika

1 tsp sumac

pinch of sea salt

pinch of black pepper

for the tahini dressing

1/4 cup tahini

1 clove garlic

1/4 tsp sea salt

juice of 1 lemon

3 Tbsp water

optional toppings: roasted pistachios and pomegranate seeds

  1. Preheat oven to 425.
  2. Slice the eggplant into 1/2 inch slices.
  3. Toss with EVOO, cumin, paprika, sumac, sea salt and black pepper, coating both sides evenly.
  4. Place in one layer on a parchment lined baking sheet.
  5. Roast for 25 minutes, flipping once, or until golden.
  6. Top with tahini dressing, roasted pistachios, and pomegranate seeds.
  7. Enjoy!

xx Shira