by: Victoria Frosini, MS, CPT

Work With Me

She earned her Master’s of Science degree in Nutrition and Dietetics in 2013, where she conducted extensive research in weight loss, social support and cognitive behavioral therapy.

Oven Baked Eggplant with Tahini Cream

In an effort to add more vegetables to every meal I’m often turning to varieties that feel luxurious and hearty. Some that come to mind in no specific order include portabella mushrooms, butternut squash, and my very favorite, eggplant.

There are so many crazy delicious eggplant recipes! Eggplant parmesan, rollatini, moussaka— the list goes on and on. These dishes are tasty, comforting and layered with depth.

This refreshed take on eggplant nods to traditional Mediterranean flavor and textural characteristics. We’ve used warming spices, olive oil, and tahini, a paste made from ground sesame seeds to amp up the flavor profile while keeping added fats to a minimum. By brushing the eggplant and using high heat, we’ve reduced the veggie’s natural tendency to soak up copious amounts of oil. We love this recipe because it’s super simple (under 30 minutes), and can take the stage as a main vegetarian/dairy-free option or accompaniment to your favorite batch protein.

We love eggplant for its plush amount of fiber as well as a host of other vitamins and minerals including copper, B1,B6, B3, manganese, Vitamin K, potassium, and folate. Eggplant’s dark rich skin contains a phytonutrient called nasunin which acts as a powerful antioxidant. Antioxidants are responsible for killing free radical cells and protecting lipid (fat) membranes from cellular damage. Eggplant receives extra credit for containing additional flavonoids which have been shown to lower blood pressure and reduce the risk for heart disease.

Smart Tip:

Eggplant can be tricky to prepare because the vegetable readily absorbs oil and the skin can become chewy and tough. The trick to this recipe is brushing the eggplant on both sides before cooking. Halfway through the cooking process, I puncture the skin and flip the eggplant to allow the inner flesh to become creamy.

Oven Baked Eggplant with Tahini Cream



  • 2 medium eggplants
  • 2 tbsps extra virgin olive oil + small brush for application
  • ¼ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp ginger
  • 1 tsp herbs de provence
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon black pepper
  • 1 tsp salt
  • 2 tbsp tahini
  • 4 tbsp warm water
  • ½ juice of a lemon
  • 1 tsp harissa (optional)
  • Salt and pepper to taste.
  • Optional garnishes: parsley, harissa, fresh basil, and caramelized onions


  • Slice eggplants in half. Slice again to create quarters.
  • Brush a baking sheet with olive oil and set aside.
  • Combine spice ingredients in a small dish. Whisk spices to incorporate.
  • Brush both sides of the eggplant with olive oil and season both sides with the spice mixture.
  • Place eggplants skin side up on baking sheet.
  • Bake on 425 degrees for 12 minutes.
  • Puncture the eggplant skin and flip to expose the creamy flesh.
  • Continue baking for 10-12 minutes.
  • While the eggplant cooks prepare the tahini cream.
  • Place tahini in a small bowl and add warm/hot water.
  • Wisk the tahini and water until the tahini breaks down into a smooth cream.
  • Add the juice of  ½ lemon to the paste & add harissa for an additional kick.
  • Chill in the refrigerator.
  • When the eggplant is finished baking, plate with a generous drizzle of tahini cream. If you’re looking for more heat, add a bit of harissa and a sprinkling of fresh parsley or basil.
  • Take a bite, note the subtle nuttiness of the tahini paired with the creamy interior of the flesh!

Related Recipes