Herb-Roasted Eggplant with Garlic Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Eggplant with Garlic Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant with Garlic Tahini Drizzle

Savor the deep, roasted flavors of tender eggplant paired with protein-packed tofu and chickpeas, all drizzled with a zesty garlic tahini sauce accented by fresh herbs. This dish balances a warm, rustic texture with a bright, creamy finish that makes it a standout meal for any time of day.

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NUTRITION

580kcal
Protein
35.5g
Fat
24.2g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (≈300g)

300g Firm Tofu

1/2 cup Chickpeas (≈82g)

1 tbsp Tahini

1 clove Garlic

2 tbsp Fresh Parsley

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Arrange them on a baking sheet lined with parchment paper, and lightly season with salt and pepper.

  • 3

    Roast the eggplant in the preheated oven for about 20-25 minutes until tender and lightly browned.

  • 4

    While the eggplant roasts, press the tofu to remove excess moisture and cut it into cubes. Optionally, you can season the tofu lightly with salt and pepper.

  • 5

    In a nonstick pan over medium heat, sauté the tofu cubes for about 6-8 minutes until they develop a golden, crispy exterior.

  • 6

    In a small bowl, combine the tahini, minced garlic, lemon juice, and chopped parsley. Mix thoroughly to form a smooth drizzle; if desired, add a small splash of water to achieve your preferred consistency.

  • 7

    Gently warm the chickpeas in a pan or microwave for a minute or two. Season with salt and pepper.

  • 8

    Assemble the dish by layering the roasted eggplant, sautéed tofu, and chickpeas on a plate. Drizzle the garlic tahini sauce evenly over the top.

  • 9

    Finish with an extra sprinkle of fresh parsley and a crack of black pepper before serving.

Herb-Roasted Eggplant with Garlic Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Eggplant with Garlic Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant with Garlic Tahini Drizzle

Savor the deep, roasted flavors of tender eggplant paired with protein-packed tofu and chickpeas, all drizzled with a zesty garlic tahini sauce accented by fresh herbs. This dish balances a warm, rustic texture with a bright, creamy finish that makes it a standout meal for any time of day.

NUTRITION

580kcal
Protein
35.5g
Fat
24.2g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (≈300g)

300g Firm Tofu

1/2 cup Chickpeas (≈82g)

1 tbsp Tahini

1 clove Garlic

2 tbsp Fresh Parsley

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the eggplant into 1/2-inch thick rounds. Arrange them on a baking sheet lined with parchment paper, and lightly season with salt and pepper.

  • 3

    Roast the eggplant in the preheated oven for about 20-25 minutes until tender and lightly browned.

  • 4

    While the eggplant roasts, press the tofu to remove excess moisture and cut it into cubes. Optionally, you can season the tofu lightly with salt and pepper.

  • 5

    In a nonstick pan over medium heat, sauté the tofu cubes for about 6-8 minutes until they develop a golden, crispy exterior.

  • 6

    In a small bowl, combine the tahini, minced garlic, lemon juice, and chopped parsley. Mix thoroughly to form a smooth drizzle; if desired, add a small splash of water to achieve your preferred consistency.

  • 7

    Gently warm the chickpeas in a pan or microwave for a minute or two. Season with salt and pepper.

  • 8

    Assemble the dish by layering the roasted eggplant, sautéed tofu, and chickpeas on a plate. Drizzle the garlic tahini sauce evenly over the top.

  • 9

    Finish with an extra sprinkle of fresh parsley and a crack of black pepper before serving.