Recipe rē•spin: Three Ingredient Roasted Eggplant with Tahini Sauce

Comforting Cuisine.

By: Dr. Limor Goren, founder of kyoord
Recipe rē•spin: Three Ingredient Roasted Eggplant with Tahini Sauce

There’s nothing eggplant loves more than quality extra virgin olive oil. It practically soaks up every last drop you can give, leading to silky, roasted perfection when cooked in the oven. This fruit is the perfect vehicle for enjoying your daily dose of the powerful polyphenols from Kyoord and can be prepped in under an hour. Just slice, salt, massage, and roast. 

We could eat these luscious slices like chips, all on their own, but feel free to dress yours up with your favorite sauces, herbs, spices, and nuts. Try pairing it with protein and some greens for a nutritious weeknight dinner or stuffing a pita with some slices in place of your typical shawarma. 

Roasted eggplant goes with just about any and everything! Not sure what to try with it first? We suggest whipping up our favorite all-purpose tahini sauce to serve with your roasted eggplant.


Roasted Eggplant Slices 

All-Purpose Tahini Sauce

  • 3 tbsp Tahini
  • 3 tbsp High-Phenolic Olive Oil
  • 1/4 cup of Greek yogurt
  • Three tablespoons of water
  • 1 Garlic clove, smashed
  • 1 to 2 teaspoons of kosher salt

Topping Ideas

  • Parsley, mint, leafy herbs
  • Chopped nuts like pistachios, pinenuts, or sesame seeds
  • Pomegranate or Date syrup
  • A squeeze of lemon

Method of Preparation:

Roasted Eggplant Slices 

  1. Preheat oven to 425 degrees F.
  2. Slice the large Eggplant into 1″ rounds.
  3. Add the slices to a large bowl, and sprinkle the kosher salt overtop. Toss the pieces, being sure to cover both sides of the Eggplant.
  4. This process of generously pre-salting is called sweating the eggplants, which ensures they release their bitter juices that are then replaced with healthy olive oil. The early salting also means perfectly seasoned Eggplant from the inside out, allowing for better browning, perfectly crisp skins, and silkier texture. 
  5. Once salted, line a baking sheet with parchment, drizzle with some of the olive oil and place the eggplant slices on the tray, dragging them around to spread the oil evenly into the bottom of the slices.
  6. Drizzle more olive oil over the top of the slices, and with your fingers or a brush, massage the oil evenly into the slices to ensure they are fully coated (they will absorb quite a lot).
  7. Roast in the oven for about 15 minutes until the bottoms turn golden brown.
  8. Flip each slice and continue roasting for another 5-10 minutes until browned, slightly crispy, but very juicy. 
  9. Serve with tahini sauce, fresh herbs, chopped nuts, seeds, or a squeeze of lemon.

All-Purpose Tahini Sauce

  1. Place all the ingredients into a food processor or blender and blend until it has the consistency of heavy cream, adding more water or adjusting seasoning if necessary.

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