Preheat oven to 400°F. Cut eggplant into 1-inch cubes. Toss cubes with olive oil, salt, and pepper in a bowl. Spread evenly on a baking sheet in a single layer with space between pieces to avoid steaming.
2 medium eggplant, 2 tbsp olive oil, salt, black pepper
Roast the eggplant for 30-40 minutes, stirring halfway through. Check at 25 minutes to prevent burning. The eggplant is done when very soft, slightly collapsed, and edges are golden brown.
2 medium eggplant
While eggplant roasts, whisk tahini, lemon juice, and minced garlic in a bowl until combined. Gradually add water, whisking constantly, until dressing is pourable. Season with salt and pepper.
3 tbsp tahini, 3 tbsp lemon juice, 2 cloves garlic, 2-3 tbsp water, salt, black pepper
Roughly chop fresh parsley or cilantro, keeping stems if using cilantro.
0.25 cup fresh parsley or cilantro
Transfer warm roasted eggplant to a serving bowl. Drizzle tahini dressing over and toss gently to coat. Stir in fresh herbs just before serving. Serve warm or at room temperature.
2 medium eggplant, 3 tbsp tahini, 3 tbsp lemon juice, 2 cloves garlic, 2-3 tbsp water, 0.25 cup fresh parsley or cilantro
