SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 20 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
Traditionally, eggplants are salted before they’re roasted to remove their bitterness. Choosing small eggplants eliminates this step and lowers the dish’s salt content. In this recipe, tahini-garlic dressing adds a creaminess to the eggplant that resembles a baba-ghanoush, a Mediterranean appetizer. For a smoother texture, blend all the ingredients and make this into a delicious dip, paired with crudité or
Whole Wheat Seed Crackers
.
¼ teaspoon smoked paprika
1 teaspoon avocado oil
2 small eggplants, cut into bite-size pieces
1
.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2
.
Evenly coat the eggplant with the paprika and oil. Spread the eggplant on the prepared baking sheet.
3
.
Bake for 10 minutes, then flip and stir the eggplant pieces and bake for another 10 minutes, until the eggplant is fork-tender and some pieces are caramelized.
4
.
Add the eggplant to the dressing and toss to coat. Divide into appropriate portions and serve, or store in the refrigerator for 3 to 4 days.
FLAVOR TIP:
Substitute the Tahini-Garlic Dressing for
Tzatziki Dip
for a lighter, more refreshing topping.
Per serving:
Calories: 264; Total fat: 15g; Saturated fat: 2g; Cholesterol: 0mg; Sodium: 70mg; Potassium: 1116mg; Magnesium: 79mg; Carbohydrates: 33g; Sugars: 16g; Fiber: 15g; Protein: 7g; Added sugar: 0g; Vitamin K: 21mcg