Herb-Roasted Eggplant Steaks 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 Steaks with Garlic Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant Steaks with Garlic Tahini Drizzle

Savor the robust flavors of herb-roasted eggplant steaks topped with a creamy, garlicky tahini drizzle, paired with protein-packed additions of roasted extra firm tofu and crispy chickpeas. This vibrant dish is both satisfying and full of texture, offering a nutritious balance of indulgence and clean eating.

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NUTRITION

606kcal
Protein
31.3g
Fat
32.7g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

200g Extra Firm Tofu

1/2 cup Chickpeas (82g)

2 tbsp Tahini

2 cloves Garlic

2 tbsp Lemon Juice

2 tsp Olive Oil

1 tbsp chopped Fresh Rosemary

1 tbsp chopped Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the eggplant into 1-inch thick steaks. Arrange them on a lined baking sheet.

  • 3

    Drizzle the eggplant steaks with 1 teaspoon olive oil, sprinkle with chopped rosemary, thyme, salt, and pepper.

  • 4

    Roast the eggplant in the oven for 25-30 minutes or until tender and lightly caramelized, flipping halfway through.

  • 5

    While the eggplant roasts, press the tofu to remove excess moisture and cut it into 1/2-inch thick slices. Season lightly with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining 1 teaspoon olive oil and sear the tofu slices for 3-4 minutes on each side until golden.

  • 7

    Rinse and drain the chickpeas. Toss them with a pinch of salt, pepper, and a dash of olive oil. Roast or sauté them until they are slightly crisp (about 5-7 minutes).

  • 8

    For the garlic tahini drizzle, in a small bowl whisk together tahini, minced garlic, lemon juice, a splash of water to thin the consistency, and a pinch of salt.

  • 9

    To assemble, plate a roasted eggplant steak, top it with seared tofu slices, scatter the crispy chickpeas, and drizzle generously with the garlic tahini sauce.

  • 10

    Serve warm and enjoy this hearty, flavorful dish.

Herb-Roasted Eggplant Steaks 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 Steaks with Garlic Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant Steaks with Garlic Tahini Drizzle

Savor the robust flavors of herb-roasted eggplant steaks topped with a creamy, garlicky tahini drizzle, paired with protein-packed additions of roasted extra firm tofu and crispy chickpeas. This vibrant dish is both satisfying and full of texture, offering a nutritious balance of indulgence and clean eating.

NUTRITION

606kcal
Protein
31.3g
Fat
32.7g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

200g Extra Firm Tofu

1/2 cup Chickpeas (82g)

2 tbsp Tahini

2 cloves Garlic

2 tbsp Lemon Juice

2 tsp Olive Oil

1 tbsp chopped Fresh Rosemary

1 tbsp chopped Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the eggplant into 1-inch thick steaks. Arrange them on a lined baking sheet.

  • 3

    Drizzle the eggplant steaks with 1 teaspoon olive oil, sprinkle with chopped rosemary, thyme, salt, and pepper.

  • 4

    Roast the eggplant in the oven for 25-30 minutes or until tender and lightly caramelized, flipping halfway through.

  • 5

    While the eggplant roasts, press the tofu to remove excess moisture and cut it into 1/2-inch thick slices. Season lightly with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining 1 teaspoon olive oil and sear the tofu slices for 3-4 minutes on each side until golden.

  • 7

    Rinse and drain the chickpeas. Toss them with a pinch of salt, pepper, and a dash of olive oil. Roast or sauté them until they are slightly crisp (about 5-7 minutes).

  • 8

    For the garlic tahini drizzle, in a small bowl whisk together tahini, minced garlic, lemon juice, a splash of water to thin the consistency, and a pinch of salt.

  • 9

    To assemble, plate a roasted eggplant steak, top it with seared tofu slices, scatter the crispy chickpeas, and drizzle generously with the garlic tahini sauce.

  • 10

    Serve warm and enjoy this hearty, flavorful dish.