Loaded Roasted Eggplant With Coconut Tahini Sauce

Amie Valpone’s clean eating journey began 10 years with an unexplained illness and then, with a complete and total clean eating detox, she reversed her symptoms. She’s now sharing her story in her cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body.

Today she’s sharing a roasted eggplant recipe using one of our favorite sauces – tahini! Read on for the recipe…


Eggplant can be intimidating if you’ve never cooked it before, but once you get the hang of it, you’ll be making it often. It can be grilled, used as toast (yes, toast!), made into a dip or spread, baked, and added to your Japanese or Indian stir-fry. Eggplant is a good source of dietary fiber, vitamin B1 and B6, and manganese.

Roasted Eggplant with Coconut Tahini Sauce

*Serves 4

Ingredients / Eggplant

  • 2 large eggplants, sliced in half lengthwise
  • 1 Tbsp. extra-virgin olive oil
  • Sea salt and pepper, to taste
  • 1 cup cooked red quinoa
  • 2 Tbsp. finely chopped red onions
  • 2 Tbsp. pecans
  • 1 Tbsp. finely chopped fresh parsley

Coconut Tahini Sauce

  • 3 Tbsp. well-stirred tahini
  • ¼ cup full fat coconut milk
  • ½ tsp. pure maple syrup
  • Sea salt and pepper, to taste


Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper.

Lay the eggplants face up on the prepared baking sheet. Drizzle with the oil and sprinkle with sea salt and pepper. Roast for 20-25 minutes or until the eggplant is tender.

Meanwhile, whisk the sauce ingredients together in a small bowl and set aside. Season to taste with sea salt and pepper.

Remove from the oven; set aside for 5 minutes, then top with the quinoa, onions, pecans, parsley and drizzle with the tahini sauce. Serve immediately.

Try more of Amie’s recipes: Quinoa Dill Salad with Maple Tahini Dressing, Apple and Arugula Salad, and Clean Eating Reset: Millet and Veggie Tacos & Sweet Pea Crostini.