Israeli Roasted Eggplant

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Jezreel Valley (kibbutz country), Israel

📍 Where this dish comes from: Jezreel Valley (kibbutz country), Israel
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Israeli Roasted Eggplant, plated and ready to serve

This is Israeli vegetable cooking at its most direct — a whole eggplant, roasted until fully soft and slightly charred, finished simply with tahini and lemon rather than anything more elaborate.

What You’ll Need

Ingredients for Israeli Roasted Eggplant

Israeli Roasted Eggplant

Whole roasted eggplant halves finished with tahini, lemon, and a scattering of fresh herbs.
Print Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: Jewish
Servings: 4 servings
Calories: 130kcal

Ingredients

  • 2 large eggplants halved lengthwise
  • 3 tbsp olive oil
  • Salt to taste
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 2 tbsp fresh parsley chopped

Instructions

  • Preheat oven to 425°F (220°C).
  • Score the cut side of each eggplant half in a crosshatch pattern.
  • Brush generously with olive oil and season with salt.
  • Roast, cut-side up, 30–35 minutes, until fully tender and browned.
  • Whisk tahini, lemon juice, and water together until smooth.
  • Drizzle the tahini sauce over the roasted eggplant and garnish with parsley.
  • Serve warm.

Nutrition

Serving: 1serving | Calories: 130kcal | Protein: 3g | Fat: 10g | Fiber: 4g
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Cooking Israeli Roasted Eggplant in the kitchen

Health Benefits

  • Eggplant provides fiber with very few net carbs.
  • Tahini contributes healthy fats along with calcium and protein.
  • A naturally pareve side dish with genuine depth of flavor from minimal ingredients.
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