Roasted Rosemary Eggplant with Tahini Yogurt

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenRoasted Rosemary Eggplant with Tahini Yogurt
Skill Level
Preparation Time 10 minutes Total Time 40 minutes
Servings 6 Cost Per Serving $1.05
Share this Recipe
Image of roasted rosemary eggplant with tahini yogurt.


6Baby Eggplants (Indian or Thai), halved lengthwise
3 sprigsRosemary
1/2Lemon, thinly sliced
1 tspLemon Juice
1 tspSmoked Paprika (optional)
1/2 cupPlain Yogurt
1 tbspTahini
2 tbspPine Nuts, toasted
1 tbspOlive Oil
To tasteSea Salt and Freshly Ground Black Pepper


  1. ​Preheat the oven to 375 degrees F.
  2. Use a paring knife to score the cut side of each eggplant in a crisscross pattern. Do not cut deeper than a couple of centimeters.
  3. Add the eggplants to a large bowl and combine with the rosemary, lemon slices, oil, smoked paprika and season with a pinch of salt and pepper. Mix well. Pour onto a baking sheet lined with parchment paper. Place the eggplant halves cut side down on the parchment. Bake in the oven for about 30 minutes, until they just turn golden brown.
  4. Combine the yogurt with the tahini and lemon juice. Serve with the roasted eggplant and garnish with the toasted pine nuts.


  • Heart-healthy fats include monounsaturated and omega-3 fatty acids.
  • Monounsaturated fats can help lower the level of LDL cholesterol (“lousy” cholesterol) in your blood, reducing your risk of heart disease and stroke. Monounsaturated fats also tend to be high in vitamin E, an antioxidant that helps lower overall inflammation. Monounsaturated fats may help control insulin and blood sugar levels, which can be helpful if you have type 2 diabetes.
  • Foods rich in monounsaturated fats include avocados, almonds, hazelnuts, macadamia nuts and their oils and olive oil.
  • Omega-3s are essential fatty acids which are needed for good health. Because our bodies can’t make omega-3s, we need to get them from our diets. Omega-3s can help prevent blood clotting which reduces risk of stroke. Omega-3s also help lower triglycerides (an unhealthy type of fat in the blood), and may increase HDL (healthy cholesterol levels in the blood), which can reduce heart disease risk.
  • Foods rich in Omega- 3s include cold-water fish such as salmon, rainbow trout, Arctic char, mackerel and sardines. Aim for 2-3 servings of cold-water fish per week. One serving is the size of your palm. Seeds such as flax, chia, hemp and walnuts are also excellent sources of omega-3s, as are their oils.