What to serve with Roasted tahini eggplant halves?

Lemon garlic chicken sheet-pan, Chicken fajitas, or Thai green chicken curry. Those sit in the same style as Roasted tahini eggplant halves and keep the grocery list from exploding.

Can you meal prep Roasted tahini eggplant halves?

Yes. Roasted tahini eggplant halves holds for 3–4 days in the fridge. Cook a double batch and lunch is already done. vegetables and the sides reheat without falling apart.

How long does Roasted tahini eggplant halves last in the fridge?

3–4 days sealed. Freeze leftover portions for up to a month if you made a big batch.

Is Roasted tahini eggplant halves vegan?

Yes. Roasted tahini eggplant halves is vegan.

Is Roasted tahini eggplant halves vegetarian?

Yes. Roasted tahini eggplant halves is vegetarian.

Roasted tahini eggplant halves — $0.49 a serving

Name: Roasted tahini eggplant halves
Total time: 28 min
Yield: 1 serving
Ingredients: 1 Eggplant; 1 Lemons; 1 oz Tahini; 2 tsp Olive oil; 2 tsp Smoked paprika; 1 tsp Salt & pepper

$0.49 a serving · 28 min

Under 30 min
Makes leftovers
Vegan
Gluten-free
Dairy-free
Nut-free
Low carb
Diabetic-friendly
PCOS-friendly
Heart-healthy
Anti-inflammatory
IBS / Low-FODMAP
Thyroid-friendly
Mediterranean
Healthy
Gourmet

Cost is the ingredients you actually use. About $1.98 if you cook for four.

Protein: 22g
Carbs: 18g
Time: 28 min

Ingredients

Per serving, grouped the way the store is laid out.

Produce

Eggplant1
Lemons1

Pantry

Tahini1 oz
Olive oil2 tsp

Spices

Smoked paprika2 tsp
Salt & pepper1 tsp

How to cook it

1
Halve the eggplant, score the cut faces in a crosshatch, and rub with oil, paprika, salt and pepper.
2
Roast cut-side up at 425°F / 220°C for 22 minutes until the flesh slumps and browns at the edges.
3
Loosen the tahini with lemon juice and a splash of water, then spoon it into the hot halves.