Spicy Roasted Eggplant with Tahini Drizzle

Ingredients

• 400 g Eggplant, cubed
• 3 tbsp Olive oil
• 1 tsp Smoked paprika
• ½ tsp Ground cumin
• ½ tsp Salt
• 2 tbsp Tahini
• 1 tbsp Lemon juice
• 1 clove Garlic, minced
• 2 tbsp Water
• 1 tbsp Fresh parsley, chopped(optional)

Instructions

1. 1

   Preheat oven to 220°C (425°F). Toss eggplant cubes with 2 tbsp olive oil, smoked paprika, cumin, and salt.

2. 2

   Spread on a baking sheet and roast 25‑30 minutes, turning halfway, until golden and tender.

3. 3

   Meanwhile, whisk tahini, lemon juice, garlic, water, and remaining olive oil to a smooth drizzle.

4. 4

   Serve roasted eggplant drizzled with tahini sauce and garnish with parsley.