Maple Tahini Baked Eggplants -

If you are looking to really wow your guests – this recipe is it! I use round Italian eggplants for a spectacular presentation here, any small eggplants can be used!

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 4
  • Cook Time:  40min


  • 4 Round Italian Eggplant
  • 1 Tsp. Vegetable oil
  • 2 Cloves Garlic, peeled and quartered
  • 2 Tbsp. Tahini
  • 1 Tbsp. Pure Maple Syrup
  • ¼ Cup Toasted Walnuts
  • 2 Tbsp. Fresh Parsley, chopped
  • 1 Fresh Chili, sliced
  • Salt and Pepper to taste


  1. Preheat oven to 400 F (205 C).
  2. Cut eggplants in half horizontally. Use a sharp knife to score the flesh in criss cross patterns (try to cut about halfway through the flesh, make sure not to cut all the way to the skin) and drizzle with the oil and salt and pepper. Take the garlic pieces and stick them randomly in the cuts of each eggplant.
  3. Place the eggplant halves flesh side down on a parchment lined baking sheet. Bake at 400 F (205 C) for 35-40 minutes until flesh is very soft.
  4. Meanwhile combine all remaining ingredients in a small bowl and mix well.
  5. When the eggplant is ready, remove from oven and let cool.
  6. Place a teaspoon of the tahini mixture on top of each eggplant half. Try to mix into the cooked eggplant flesh lightly with a fork without piercing through the skin.
  7. Place the eggplants back in the oven at 400 F for 10 more minutes and serve.


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