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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!
Print Recipe
Course Main Course
Servings 2

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!
Keyword Main Course, Vegan