Eggplant with tahini: yummy, healthy, budget-friendly, very easy

Posted by

Laura Canapuccia

August 18, 2025

On August 18, 2025

Preparation: 15 mins

Marinade: 30 mins

Bake: 30 mins

Difficulty: easy

Yields: 3 portions

Cost: low

If you want to go straight to the recipe click here

Introduction to Eggplant with Tahini and Red Onions

Laura Canepuccia’s eggplant with tahini and red onions has become a staple in our home. It is delicious, easy to prepare, and tasty even when cold. It is also full of nutrients, yet light. It adds a gourmet touch to standard eggplant dishes.
I said that I like this recipe because it is light. On this point, Laura and I agree; look what she says in the very beginning of her recipe: “Many people either love or hate eggplant. The main reason is that they absorb large amounts of oil, making them heavy and greasy. My recipes, on the other hand, are very careful with fats. Above all, they are fresh and light, so you can taste every ingredient in the dish.“
Very probably Laura has convinced you on the fact that this summer dish is very light, but some of you may not believe that eggplant with tahini is inexpensive because a small jar of organic tahini can cost as much as $10. However, Laura lives in the Balearic Islands, where tahini is more readily available and less expensive than it is here. For the recipe, she only called for two teaspoons, less than half an ounce. If you still think 2 euro is too much, here’s an easy trick for making tahini at home. Probably it won’t be as liquid or velvety as commercial tahini, but it’s cheaper and just as tasty. See how to make tahini at home here.
Now, I’ll leave you with chef Laura Canepuccia’s wonderful recipe for eggplant with tahini and her detailed explanation.
Bon appétit, and happy revolution to all!

Başak

Ingredients for delicious eggplant with tahini and red onions

1 large eggplant
Extra virgin olive oil
Salt
For the tahini sauce:
Mexican spice mix (cumin, coriander, paprika, lime, chili pepper, and onion)
White tahini
Lime or lemon
Salt
Honey or sugar
Water
1 tsp of sunflower and pumpkin seeds

For the marinated red onions:
One small red onion
Wine vinegar
Bay leaf
Peppercorns
Cloves
1 teaspoon brown sugar
Parsley
You will also need: A sharp knife, a baking tray, a bowl, a small whisk or teaspoon

TO GET YOUR FREE SEASONAL FRUIT AND VEGETABLE CALENDAR

Step 1: Cut the onion in half, then chop it into half-moon slices.

Step 2: Prepare the vinegar marinade by pouring 30 ml of vinegar into a small bowl. Add the last three spices and the sugar to the bowl. Mix well.

Step 3: Cover the onions with the marinade, adding more vinegar if necessary.

These onions will keep in the refrigerator in the marinade for weeks.

Step 4: Cut the eggplants into thin wedges and sprinkle them with salt. After 10 minutes, dry them thoroughly and arrange them upright on their skins to cover the entire baking sheet.

Step 5: Drizzle with a little oil and sprinkle with the Mexican herb mix. Bake at 350°F for 15 minutes without fan, then another 15 minutes with fan.

Step 6: Prepare the tahini sauce by adding two heaping teaspoons of tahini to a small bowl with a little water. Mix well with a small whisk to thin it out.

Step 7: Add the juice of one lime or lemon, a teaspoon of honey, and a good pinch of salt. Mix everything well.

Step 8: Take the eggplant wedges out when you see that the tips are browning. Arrange them on a plate, drizzle with tahini sauce, and garnish with pink onions and chopped parsley. If you like, add a drizzle of extravirgin olive oil and sesame seeds.

Bon appétit and happy revolution!

The CHEf

Born in the chaotic Italian capital, Laura has always been a great traveler. First 7 years in London where she opened her own vegetarian restaurant 30 years ago, then she left cooking to pursue a career as a photographer until the advent of digital.
Since then she has returned to her first passion, even more inspired by artistic creativity, cooking on sailing ships around the world for many, many years. Her book “Svalbard, Sailing in the Ice Archipelago” was published by the label Nutrimenti.
These voyages were the inspiration for her cuisine, which is an art of alchemy and flavors from around the world.
Today she is a yoga retreat chef on the island of Mallorca where she has finally put down roots and explored the world of mindfulness cooking, Ayurveda and enriched with wild plants gathered from the island’s countryside.