Baked Vegetables With Tahini & Pickled Eggplant

Roasted eggplant with tahini is a delicious appetizer or mezze dish that you’ll find in Israel and other parts of the region. It’s incredibly easy to make and full of fantastic flavor.


  • 2 beetroots coated with olive oil, wrapped in tin foil 
  • 5 carrots cut into quarters 
  • 250g pickled eggplant jar (water drained)
  • 1/2 pack radish sprouts
  • 1/2 tsp grated horseradish
  • A handful of chopped hazelnuts
  • Sesame oil
  • tsp black sesame for garnish. 


  • Place beetroots in the oven on high heat for 30 min
  • Place carrots on a baking tray with olive oil & salt, and cook for 15 min
  • Make the tahini (cold water, lemon & tahini), then mix in with the eggplants till creamy.
  • Remove beetroots & carrots from the oven, and cut them into cubes.
  • Mix everything together and garnish with black sesame. 

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