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Eggplant tahini bake

A lovely vegetarian dish, created in England, inspired by travels abroad.


6 onion (sliced)
1⁄4 c tamari
1⁄2 t garlic (garlic powder)
1⁄4 t paprika
1⁄4 t parsley
1⁄4 t basil
1⁄4 t oregano
3 clv garlic (diced)
2 1⁄2 c water
4 eggplant (peeled and sliced thinly)
1 c tahini


Heat oil in a large frying pan, adding the onions, 2 tablespoons of tamari and the other ingredients except the tahini, water and eggplants.

In a seperate bowl, mix the remaining tamari with the tahini and add water but without making it too watery.

Preheat the oven to 350 degrees Fahrenheit and on a baking tray place a thin layer of the tahini sauce.

Add a layer of eggplant, then onions and repeat until finished.

If some is left over, sprinkle paprika on top of all the layers.

Bake for 45 minutes.

Total time
1 hour, 5 minutes
Cooking time
Preparation time
4 servings


easy, bake, vegetables
side dish, vegetarian main
British food recipes
Food in England