Roasted Eggplant with Tahini & Quick Shatta
Updated Mar 31, 2026, Published Mar 31, 2022
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A Flavor-Packed Gluten-Free Dish
If you’re looking for a unique, flavorful, and gluten-free vegetarian dish, this Roasted Eggplant with Tahini & Quick Shatta is a must-try. The combination of tender roasted eggplant, creamy tahini sauce, and zesty Middle Eastern-inspired shatta creates a dish that’s both comforting and exciting for the taste buds. This recipe is also vegan, dairy-free, and nut-free, making it a versatile option for all kinds of dietary needs.
Table of Contents
Why This Roasted Eggplant Recipe Works
Eggplant is a naturally meaty vegetable that absorbs flavors beautifully. Roasting brings out its natural sweetness while keeping it tender. Pairing it with tahini sauce adds creaminess, and the quick shatta introduces a spicy kick that is perfectly balanced by quick-pickled chilies. This dish is easy to prepare yet impressive enough to serve for entertaining or special occasions.
Ingredients for Roasted Eggplant with Tahini & Quick Shatta
Quick Red Shatta
- 6 red chili peppers (Fresno), coarsely chopped
- 2–6 whole canned plum tomatoes (adjust for spice)
- ½ teaspoon kosher or fine sea salt
- 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar
- 8 tablespoons olive oil
Quick Pickled Chilies
- 4 red chili peppers (Fresno), thinly sliced with seeds
- 4 tablespoons Marukan Seasoned Gourmet Rice Vinegar
Tahini Sauce
- ½ cup tahini paste
- 3 tablespoons fresh lemon juice
- 2 garlic cloves, minced or grated
- ½ teaspoon kosher or fine sea salt
- Ice water as needed
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
Step-by-Step Instructions
1. Prepare the Quick Red Shatta
- Place chilies, tomatoes, and salt in a food processor. Pulse until coarsely chopped.
- Add rice vinegar and olive oil; pulse until just combined.
- Store in a jar in the fridge for up to one week.
2. Make the Quick-Pickled Chilies
- Combine sliced chilies and vinegar in a bowl.
- Let sit for at least 30 minutes at room temperature.
- Store in the fridge for up to two months.
3. Make the Tahini Sauce
- Blend tahini, lemon juice, garlic, and salt in a food processor.
- Gradually add ice water until the sauce is smooth and light.
- Store in the fridge for up to five days.
4. Roast the Eggplant
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Slice eggplants and brush with olive oil, salt, and pepper.
- Roast until tender and golden, about 30 minutes.
5. Assemble and Serve
- Arrange roasted eggplant on a platter.
- Drizzle with tahini sauce and top with quick shatta and pickled chilies.
- Sprinkle with toasted pine nuts and fresh cilantro.
Tips for the Best Roasted Eggplant
- Use Fresno chilies for a balanced heat.
- Adjust tomato quantity in the shatta to control spiciness.
- Roast eggplant until just tender to avoid sogginess.
- Serve as a main dish, appetizer, or side for a vibrant Middle Eastern-inspired meal.
Roasted Eggplant with Tahini & Quick Shatta
Ingredients
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:
- 4 red chili peppers, (such as Fresno), thinly sliced, seeds and all
- 4 tablespoons Marukan Seasoned Gourmet Rice Vinegar
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
Instructions
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.
Notes
*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
Calories: 292kcalCarbohydrates: 16gProtein: 5gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gSodium: 302mgPotassium: 563mgFiber: 7gSugar: 7gVitamin A: 444IUVitamin C: 10mgCalcium: 43mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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