Oven-Roasted Eggplant and Pumpkin with Tahini Dressing

Oven-Roasted Eggplant and pumpkin with Tahini dressing. This simple eggplant preparation is one of the best—as easy and delicious as grilling. Roast small eggplant as a versatile side dish and drizzle with tahini dressing. 


  1. Slice the eggplant lengthwise in half. Roast them in the oven together with the pumpkin cubes on 175c for 20 minutes. Drizzle with a little olive oil, salt and pepper before putting it in the oven.
  2. For the dressing, mix tahini, lemon juice, maple syrup and garlic.


  • Eggplant
  • olive oil
  • salt
  • pepper
  • pumpkin cubes
  • 1/3 cup tahini
  • lemon juice of 1 lemon
  • 1 tsp maple syrup
  • 1 clove of garlic (minced)

Hope you like this recipe! If you try it out or anything else from my blog, I’d really love to hear any feedback! Please like or leave a comment, or tag a photo @happyfoodiefam on Instagram! Thank you.

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