Middle Eastern Baked Eggplant with Minted Tahini Mayo

12 May 2015

My Lebanese roots have definitely filtered through with this Middle Eastern dish. I love this meal because it is easy to make, is easy to digest and keeps you feeling full for hours. The tahini dressing is made using sesame seed paste which is high in healthy fats, which keep insulin levels at bay, and keeps you feeling sustained. Eggplant is packed with vitamins ans minerals , rich in anti-oxidants and helps fight free radicals in the body. This is a super dish to enjoy if you follow Meatless Mondays. Hope you enjoy!


4 large eggplants each cut into three thick slices

2 tbsp. zataar (middle eastern spice)

1 tsp. crushed garlic

2 tsp. Himlalayan Pink Rock Salt

1 tsp. dried oregano

1 tsp. dried parsley

2 tbsp. extra virgin olive oil

Olive oil spray for greasing


Step 1:

Preheat oven to 220⁰C

Lightly grease oven proof baking tray with olive oil spray

Place sliced eggplant pieces on tray and spread out evenly

Step 2:

In a medium sized bowl, add olive oil, parsley, oregano, salt, garlic and olive oil. 

Mix thoroughly and allow to stand for 10 minutes

Step 3:

Using a basting brush, baste each eggplant slice with a generous amount of the middle eastern spice mix

Step 4:

Place spiced eggplant slices in oven and bake fo 20-30 minutes at  220⁰C

Step 5:

While eggplant is cookng prepare minted tahini mayo

See recipe here

Step 6:

Remove eggplant slices from oven and allow to cool a little (approx 5 minutes)

Lay out onto a large serving dish and drizzle with tahini mayo

For a protein fix, add grilled chicken breast slices, or cumin spiced beef strips.


Yours in Health Always,



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