Mediterranean Roasted Eggplant
July 8, 2026
High-heat roasted eggplant cubes with a warm spice blend, creamy tahini sauce, and optional chopped dates—bold, plant-based, and naturally gluten-free.
Roasting at high heat gives eggplant a caramelized crust and sweet interior without salting or frying first. The spice blend leans warm and savory; tahini adds nutty creaminess, and dates (if you use them) bring a little sweetness that plays well against the lemon.
For leftovers: drizzle tahini on individual portions instead of over the whole dish, and store eggplant and sauce separately.
Substitutions: skip the dates for a lower-sugar version, or swap in a light drizzle of honey, date syrup, or a few pomegranate seeds. A pinch of red pepper flakes on top is nice if you want heat.
Full technique notes, storage tips, and reader variations are on the original recipe at Stem and Spoon (Abby Cooper).
Mediterranean Roasted Eggplant
Caramelized roasted eggplant seasoned with cumin, coriander, and warm spices, finished with tahini sauce, parsley, and optional dates. Adapted from Abby Cooper's recipe on Stem and Spoon.
Ingredients
- 1 large globe eggplant, cut into 1½-inch cubes
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground cardamom (optional)
- 4 tablespoons tahini
- 2–3 tablespoons warm water
- Juice of ½ lemon
- 1 tablespoon fresh parsley, finely chopped
- 3 dates, pitted and finely chopped (optional)
Method
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Trim the stem and base from the eggplant. Slice into 1½-inch-thick rounds, then cut into large cubes.
- Toss the eggplant in a large bowl with the olive oil until coated.
- In a small dish, combine the salt, pepper, cumin, coriander, cinnamon, basil, oregano, garlic powder, and cardamom if using.
- Spread the eggplant in a single layer on the prepared sheet. Sprinkle generously with the spice blend and use your hands to coat all sides.
- Roast 20 minutes, then flip or stir the pieces. Return to the oven and roast 5–10 minutes more, until tender and browned on the edges but not shriveled.
- While the eggplant roasts, whisk together the tahini, 2 tablespoons warm water, lemon juice, and salt to taste until smooth. Add more water if needed to reach a drizzleable consistency.
- Transfer the roasted eggplant to a serving dish. Drizzle with tahini sauce, then top with parsley and chopped dates if using. Serve warm.
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