Loaded Eggplant

1 Eggplant
40 Minutes

Inspired my Middle Eastern flavors, this roasted eggplant is topped with toasted walnuts, sliced shallots, goat cheese, tahini sauce, fresh parsley, and chili flakes. This was SO GOOD and I can’t wait to create and share more eggplant recipes.

Serve this dish as a main meal or as an appetizer. The toppings in this recipe can be altered to your preference or you may use whatever you have on hand.

Fun fact - Did you know that eggplants are actually considered to be a fruit? More specifically, a berry! They're also full of antioxidants and so delicious.

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Loaded Eggplant

Recipe details

  • 1 Eggplant
  • Prep time: 10 Minutes|Cook time: 30 Minutes|Total time: 40 Minutes



Preheat oven to 450 F
Cut off the tip of the eggplant then slice it in half lengthwise. Score the eggplant in a crisscross pattern using a knife
Drizzle the flesh of the eggplant with olive oil then season with kosher salt
Place in the oven for 30-40 minutes until the eggplant is golden brown
While the eggplant is roasting, chop the parsley and slice the shallot
Once the eggplant is cooked, top it with shallots, parsley, walnuts, tahini sauce, and goat cheese
Season with chili flakes


  • Substitute dairy free cheese or omit the cheese to make it vegan

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