Name: Roasted Eggplant with Herbed Tahini Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 medium eggplant; 1 tbsp tahini; 1 tbsp lemon juice; 1 tbsp fresh parsley; 1 tsp olive oil; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp water

Roasted Eggplant with Herbed Tahini Sauce

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

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant with Herbed Tahini Sauce

Roasted chicken breast and charred eggplant slices drizzled with a creamy, zesty herbed tahini sauce for a satisfying and vibrant meal.

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NUTRITION

Protein

56.3g

Fat

19.2g

Carbs

33.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 medium eggplant

1 tbsp tahini

1 tbsp lemon juice

1 tbsp fresh parsley

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

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PREPARATION

1
Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
2
Slice the eggplant into half-inch thick rounds and pat them dry with a paper towel to remove excess moisture.
3
Place the chicken breast and eggplant rounds on the baking sheet, drizzle with olive oil, and season with garlic powder, sea salt, and black pepper.
4
Roast for 20 minutes, flipping the eggplant halfway through, until the chicken is cooked through and the eggplant is tender and charred.
5
Whisk together the tahini, lemon juice, chopped fresh parsley, and water in a small bowl until the sauce is smooth.
6
Slice the roasted chicken into strips and serve alongside the eggplant, drizzling the herbed tahini sauce over the top.