• Nina Haas


This recipe is my mums and my favorite comfort food for a lazy dinner. It is so easy to make and preparation time takes only 10 minutes. When everything is prepared the eggplant goes in the oven for half an hour. When ready, add fresh cilantro or fresh parsley to make this lunch or dinner unforgettable!

I am not lying when I say that I cooked this super easy baked eggplant for about 15 times now and I am not getting bored of this at all!

I love to serve this baked creamy eggplant with plain rice, naan bread, salad or couscous. I once ate it with fried glass noodles and it was amazing! Fried garlic mushrooms would taste so good as well!

You won't even need a sauce for the side dish because this baked eggplant is super creamy and better than any sauce you can imagine!

Make sure to bake it at 180 degree Celsius and not at higher temperature because otherwise it will get crispy and not creamy.

If you do not have tahin at home, you could also use almond, cashew or peanut butter. Use sunflower seed butter for a nut free version. I love the taste of sesame with this recipe though.

Serves: 1

Time: 10 minutes prep time + 30 minutes baking time


  • 1 eggplant

  • 1 tbsp tahin (sesame paste)

  • 1 tbsp soy sauce

  • 1/2 tbsp lemon juice

  • salt, pepper to taste

  • Spices: salt and pepper to taste

  • a pinch of dried garlic, dried ginger, dried cilantro, sweet pepper powder and cumin

  • 1/2 tbsp nutritional yeast


  1. Preheat oven to 180 degree Celsius. In a small cup mix all ingredients.

  2. Cut the eggplant into half and cut cross marks across the eggplant. (See picture below!)

  3. Heat a non stick-pan and put the eggplant halves upside down into the pan. Leave at medium head for 3 minutes, until soft and slightly browned.

  4. Spread the tahin-mixture onto the eggplant halves and bake in the oven for 30 minutes.

  5. Take it out, add fresh cilantro and serve with rice, naan bread, salad or anything you like!

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