Tahini Eggplant Fries

Erin Grunstein Erin Grunstein
Leave a review

The perfect side to any meal!

40m 6
Easy Vegetarian Vegan Pescatarian Gluten Free Paleo Low Carb No Refined Sugar Keto Parve

Contains: Sesame

Directions

Prepare the Tahini Eggplant Fries

  1. Sprinkle eggplant with salt on a paper towel. Let eggplant sweat for a while and then pat eggplant dry, making sure to wipe off all the salt.

  2. Preheat oven to 400 degrees Fahrenheit.

  3. Mix together oil, cumin, za’atar, garlic, salt, and pepper. Coat eggplant.

  4. Spread on baking sheet. Bake for 20 minutes, flip and bake for an additional five to 10 minutes, until nicely browned.

  5. Serve topped with tahini, silan, fresh mint and sesame seeds.

Suggested Recipes

Explore

eggplant Erin Grunstein erin.eats.mtl fries kosher keto roasted vegetables tahini techina
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

1 global rating

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

Sara •

Amazing I searched for an eggplant/chatzilim dish to accompany my falafel. Lo and behold, this recipe was just posted that day!!
So delicious even though I didn't have Zaatar. (Silan refused to come out of the bottle, so I skipped that too.)
I also used dried minced garlic instead of fresh.

Fantastic! Really added Israeli flavor to our falafel supper!