Overhead view of Roasted Eggplant with Quick Shatta Recipe on a white platter on a light wood background

Roasted Eggplant with Tahini & Quick Shatta

Eggplant is an excellent dish to serve to guests at a dinner party, lunch, or even for brunch. It’s one of those foods that can satisfy vegetarians and meat-eaters alike and it’s not overly abundant at most restaurants, so to me it feels special when you cook it for people. This Roasted Eggplant with Tahini & Quick Shatta recipe is full of flavor from the shatta, quick-pickled chilies, and tahini sauce. You won’t know which component to love more, but luckily you don’t have to because they all are meant to complement each other.

Shatta, if you’re not familiar, is a Middle Easter hot sauce. I made this one with red Fresno chili peppers, plum tomatoes (use more tomatoes to make it less spicy), salt, oil, and Marukan Seasoned Gourmet Rice Vinegar. It’s really simple, so don’t let the idea of a new sauce intimidate you! The quick-pickled chilies are simply a mix of more Fresno chilies with more of that delicious seasoned rice vinegar. I like to use the seasoned one in this recipe because it simplifies everything for you and you don’t have to add a bunch of seasonings yourself.

The roasted flavors of the eggplant and the mild, creamy taste of the tahini sauce help to balance out the spiciness of the shatta and pickled chilies, bringing everything together in delicious harmony. You’ll love this unique dish!

Roasted Eggplant with Tahini and Quick Shatta on a rectangular white serving platter

5 from 2 votes
Overhead view of Roasted Eggplant with Quick Shatta Recipe on a white platter on a light wood background
Print Recipe

Roasted Eggplant with Tahini & Quick Shatta

Prep Time35 mins
Cook Time30 mins
Pickling time30 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Middle Eastern
Servings: 8 servings
Calories: 292kcal
Author: Gluten Free & More


For the Quick Red Shatta:

  • 6 red chili peppers (such as Fresno), coarsely chopped
  • 2-6 whole canned plum tomatoes – see note*
  • ½ teaspoon kosher or fine sea salt
  • 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar
  • 8 tablespoons olive oil

For the Quick Pickled Chilies:

For the Tahini Sauce:

  • ½ cup tahini paste
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic , minced or grated
  • ½ teaspoon kosher or fine sea salt
  • Ice water

For the Roasted Eggplant:

  • 3 large eggplants
  • Olive oil
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • Tahini sauce
  • Quick Red Shatta
  • Quick Pickled Chilies
  • 3 tablespoons toasted pine nuts
  • ¼ cup cilantro leaves , coarsely chopped


Make the shatta:

  • Place the chilies, tomatoes, and salt in a food processor and pulse a few times until coarsely chopped – do not over process. Scrape down the sides of the bowl. Add the vinegar and olive oil and pulse a couple more times until just incorporated.
  • Transfer to a small bowl and set aside. If not using right away, transfer to a jar and refrigerate covered for up to one week.

Make the pickled chilies:

  • Combine chilies and vinegar and let pickle for at least 30 minutes at room temperature. If not using right away, store in a covered jar in the refrigerator for up to two months.

Make the tahini sauce:

  • Combine the tahini paste, lemon juice, garlic, and salt in the bowl of a food processor and process to combine. Add 2 tablespoons of ice water at a time (it may seize up on you, that’s normal) and continue processing until you have a smooth, light sauce. It should turn almost white. If the sauce is too thick, simply add more water, a little at a time.
  • This recipe can be made without a food processor, simply use a whisk to combine. Can be made ahead up to five days and stored, covered, in the refrigerator.

Make the roasted eggplant:

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Cut the eggplants into ½-inch slices, then cut the slices in half to create half-moons. Lay the eggplant slices on the prepared baking sheet, brush with olive oil, sprinkle with salt and pepper, flip over, and do the same to the other side.
  • Roast the eggplant for 15 minutes, flip the slices over, and roast for another 10-15 minutes or until nicely browned and cooked through.
  • Place the eggplant on a platter, drizzle with tahini sauce, add some shatta and pickled chilies, scatter the pine nuts and cilantro over the top, and serve extra tahini sauce and shatta on the side. Can be served warm or at room temperature.


*The more tomatoes you add, the less spicy the shatta will be. I find 4 to be spicy but it doesn’t blow your head off. You can start with 2 and taste as you go.


Nutrition Facts
Roasted Eggplant with Tahini & Quick Shatta
Amount Per Serving
Calories 292 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g15%
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Sodium 302mg13%
Potassium 563mg16%
Carbohydrates 16g5%
Fiber 7g28%
Sugar 7g8%
Protein 5g10%
Vitamin A 444IU9%
Vitamin C 10mg12%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chili Peppers Eggplant Marukan Middle Eastern Spicy Tahini
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