Ready to get date night cooking? Date & Tahini Eggplant Steaks make a great vegan dinner for two!
These Eggplant Steaks look almost too delicious to eat, generously drizzled with tahini and finished with sesame seeds…leaving you plenty of room for a glass of vino! 🍷
Valentines Day may have come and gone, but the month of love isn’t over yet. Dinner won’t take long with this Date & Tahini Eggplant Steaks recipe, and it’s plenty healthy too. It’s a date night you won’t forget!
Date & Tahini Eggplant Steaks
Author: Micah Siva
Serves: 2
Ingredients
- 1 eggplant, sliced lengthways
- 1 tsp sea salt
- 2 tbsp olive oil
- 2 tbsp date syrup
- 1 tsp paprika
- ½ tsp garlic powder
- ¼ cup tahini
- 1 tsp lemon juice
- 2 tbsp water
Preparation:
- Preheat the oven to 400F.
- While the oven is preheating, score the eggplant flesh, being careful not to slice through the eggplant. Sprinkle with salt, and let sit for 10 minutes.
- Pat the eggplant dry, transfer to a lined baking tray.
- In a small bowl, combine olive oil, date syrup, paprika and garlic powder.
- Brush onto the cut side of the eggplants.
- Roast, cut side up for 35-40 minutes, or until tender.
- Meanwhile, combine tahini, lemon juice and water in a small bowl.
- Drizzle over cooked eggplants.
- Enjoy!
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Date & Tahini Eggplant Steaks
These Eggplant Steaks look almost too delicious to eat, generously drizzled with tahini and finished with sesame seeds...leaving you plenty of room for a glass of vino!
Ingredients
- 1 eggplant, sliced lengthways
- 1 tsp sea salt
- 2 tbsp olive oil
- 2 tbsp date syrup
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 cup tahini
- 1 tsp lemon juice
- 2 tbsp water
Instructions
- Preheat the oven to 400F.
- While the oven is preheating, score the eggplant flesh, being careful not to slice through the eggplant. Sprinkle with salt, and let sit for 10 minutes.
- Pat the eggplant dry, transfer to a lined baking tray.
- In a small bowl, combine olive oil, date syrup, paprika and garlic powder.
- Brush onto the cut side of the eggplants.
- Roast, cut side up for 35-40 minutes, or until tender.
- Meanwhile, combine tahini, lemon juice and water in a small bowl.
- Drizzle over cooked eggplants.
- Enjoy!