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Eggplant chips with Tahini sauce

I like to create new dishes ALL the time.  Creating and preparing new dishes is fun for me.  I make such a habit of making food up as I go, that I never almost never follow recipes and I never almost never write things down.  (Makes it challenging for recipe sharing, no?)  Tonight is one of my almost kind of nights.  (I paid attention and write it down!)

Tonight’s eggplant dish is inspired by my close friend who is an amazing cook.  Like me, her cooking style revolves around what she has in her kitchen and what she is in the mood for.  You will not find a cook book in her kitchen.  She doesn’t measure, she eye-balls.  She is 1/2 Israeli and 1/2 Moroccan, and thanks to her I have ventured into some Middle Eastern cuisines.  Such as my dish tonight.

What I like about eggplant is the it’s a hearty vegetable that can take strong flavors.  And when you roast eggplant, the depth of the flavor is intensified.  Eggplant is very low in fat and is a good source of dietary fiber.  It is also a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese.  Note: If you are on a salt-restricted diet, I wouldn’t recommend eggplant since the prep usually calls for a good amount of salt.

Eggplant Chips with Tahini sauce


  • 1 Large eggplant, sliced into thin rounds (1/4 inch)
  • Olive oil
  • Salt
  • Oregano OR cumin OR rosemary
  • 2 TBS tahini
  • 1 TBS Hummus (optional)
  • 1 TBS water
  • 1 squeeze of fresh lemon (optional)

Turn oven onto roast 300 degrees.  Prepare a baking sheet with tin foil.  Spray with a nonstick spray or coat with a thin layer of olive oil using a food brush.   (I find that olive oil is better because eggplant really sticks to the surface below.)  Place eggplant spread out on the tin foil not overlapping each other.  Drizzle olive oil onto the eggplant.  (I don’t coat the eggplant completely, rather I drizzle it on and try and brush it with a food brush. It won’t be perfect and that’s ok.)  Sprinkle a pinch of salt and a dried herb.  Tonight I used oregano, however I have used cumin or rosemary.

Put in oven and roast for 20 minutes or until brown.  Flip over and roast for another 20 or until brown.  Depending upon the thickness of the slices, some will be more crispy and browned.  You can adjust timing based on preferences.  Don’t over do it, otherwise they will burn.  Another option is to roast them and then turn heat to broil for 5 minutes.

While cooking, stir together in a small bowl tahini, hummus, water and lemon juice.  The consistency should be like a thick dressing.  Optional: add a small pinch of salt to taste.  Once eggplant are done, lather a thin layer of tahini mixture onto the sliced eggplant.

This dish has room for lots of variations and swapping of herbs and seasoning.  I made this to accompany a tofu dish with whole wheat couscous.  You can really do anything with it.

Peace & cheers,



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