KetoDiet Blog

Step 1

Preheat the oven to 210 °C/ 410 °F (fan assisted), or 230 °C/ 445 °F (conventional).

Step 2

Cut the eggplants (aubergines) in half lengthwise. Score the flesh in a crisscross pattern with a sharp knife.

Step 3

Generously brush the cut sides with the avocado oil (or ghee), and then sprinkle with salt and pepper.

Step 4

Place on a baking tray, cut-side up, and roast in the oven for 30 to 40 minutes, until the flesh is cooked through and golden.

Step 5

When the eggplants are almost ready, prepare the Tahini Dressing by following the instructions here. This will only take 5 minutes.

Step 6

Remove the eggplants from the oven and let them cool for 5 minutes.

Step 7

To serve, drizzle 2 tbsp (30 ml) of the dressing over each eggplant half. (You'll need have about 4 tbsp tahini dressing left. Any leftover tahini dressing can be stored in the fridge in an airtight container to prevent the dressing from drying on top for up to a week.)

Step 8

Top with chopped parsley and optionally sprinkle with sesame seeds. Serve with fish, steak, or on its own. Serve immediately or refrigerate for up to 3 days and reheat before serving.