3-ingredient roasted eggplant with za'atar is a simple, flavorful side dish for family dinners that is baby led weaning friendly and easy to pull off. Take things up a notch by drizzling it with a quick tahini sauce and a sprinkle of fresh herbs!
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Easy Za'atar Roasted Eggplant with Tahini Sauce
Eggplant is one of those veggies that I always buy (and in this year's case, grow) and then stare at in my refrigerator for days while I wonder what I should cook with it. While I love making my Roasted Ratatouille with it, I'm not always in the mood for all that chopping and oven-watching. Roasting eggplant with a quick dash of za'atar and then finishing it with a tahini sauce - that I almost always have made ahead in the refrigerator - is my answer to a quick weeknight side that is family pleasing with all kinds of Mediterranean inspired dishes and baby led weaning friendly. The za'atar and tahini sauce also keep sesame, a common food allergen, in baby's diet, potentially helpful for preventing food allergies!
For more ways to serve eggplant to babies, see my post How To Serve Eggplant for Baby Led Weaning
Jump to:
- Easy Za'atar Roasted Eggplant with Tahini Sauce
- Ingredients
- Step By Step Instructions
- Tips and Recipe Variations
- How To Serve Roasted Eggplant To Babies 6 Months and Up
- FAQ
- Serve Roasted Eggplant With These Other Baby-Friendly Mediterranean-Inspired Recipes!
- Baby Friendly Za'atar Roasted Eggplant with Tahini Sauce
Ingredients
- Eggplant - Using long, skinny Italian eggplant makes roasting go quickly!
- Olive oil - Using plenty of olive oil is important for roasting eggplant in order to get a soft, creamy texture.
- Za'atar - While you can make za'atar, I recommend you make things easy on yourself by using a pre-made blend. It is relatively easy to find at most larger grocery stores now.
- Optional, but highly recommended for topping: Tahini sauce (use any of these sauces, though I recommend the tahini yogurt sauce for minimal time and mess or the basic lemon if you need dairy-free), plus any fresh tender herbs you have on hand, such as dill, mint or cilantro.
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Cut the eggplant into quarter lengthwise so that you have long, thin pieces.
- Generously drizzle eggplant with olive oil and rub to fully coat it. Sprinkle with za'atar.
- Roast eggplant skin side down at 400°F for 20-25 minutes or until the flesh is soft enough for baby. It you're not serving to little ones, you can roast for a shorter period of time for a little more texture.
- Drizzle roasted eggplant for tahini sauce and chopped fresh herbs before serving.
Tips and Recipe Variations
- Make sure the eggplant is coated all over with olive oil. This will help it roast to a nice soft texture without burning.
- If you only have or can find the fatter globe eggplant, just cut it into roughly 1-inch wide wedges. You could also cut it in half and roast the two halves, cut side up, but it it will take longer.
- If you don't have time to make tahini sauce, drizzle the finished eggplant with a little plain tahini (the thin pourable kind, such as Soom tahini). Or just leave it off, the dish will still be delicious!
- You could also try this recipe with zucchini or summer squash in place of eggplant if you have some on hand.
How To Serve Roasted Eggplant To Babies 6 Months and Up
For baby led weaning babies around 6-9 months who do not yet have a pincer grasp, serve roasted eggplant in long strips (the roughly 1-inch quarters here are perfect) about the length of an adult finger. This shape is easiest for baby to scoop up with a fist and bring to his mouth. He can scrape the soft flesh from the skin and drop the skin when he's done. You can also scoop the soft flesh from the skin and mash it on baby's plate.
For babies with a pincer grasp (using the index finger and thumb to pick up small objects), you can cut the eggplant into small pieces, about the size of your fingernail. Leaving the skin on is fine, though baby may gag on the more advanced texture. Cut it off if you prefer.
Don't shy away from offering the tahini sauce and herbs with it - they are good for helping baby develop an adventurous palate!
FAQ
Za'atar is a blend of herbs and seasonings common to Middle Eastern and Mediterranean cuisines, with roots going back all the way back to ancient Egypt. It typically contains dried herbs like thyme and oregano, sesame seeds, sumac and salt. You can make your own, but for ease, I use a premade blend found at most grocery stores or stores with global foods like World Market.
Leftovers store well in the refrigerator for up to 4 days in an airtight container. Store the eggplant and sauce separately and top after reheating.
My favorite way to reheat roasted eggplant is to pop it in the air fryer on the warm setting. You can also reheat it in the oven at 400°F until warmed through, or heat in a skillet with a drizzle of olive oil.
Yes. Cut larger globe eggplant into 1-inch wedges. You can also cut it in half and roast the halves skin side down, increasing the cooking time.
Sesame, present in both tahini and za'atar, is a common allergen. It's the only allergen in this dish if you use the basic lemon tahini sauce, so if you haven't introduced baby to sesame yet, don't worry. Just make sure there are no other new allergens at the same meal. Observe baby for two hours after serving sesame for signs of a reaction. If you use the yogurt tahini sauce, make sure baby has been introduced to dairy already.
For more help and peace of mind, grab by step-by-step guide for safely introducing allergens.
Serve Roasted Eggplant With These Other Baby-Friendly Mediterranean-Inspired Recipes!
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Baby Friendly Za'atar Roasted Eggplant with Tahini Sauce
3-ingredient roasted eggplant with za'atar is a simple, flavorful side dish for family dinners that is baby led weaning friendly and easy to pull off. Take things up a notch by drizzling it with a quick tahini sauce and a sprinkle of fresh herbs!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
- Category: side dish
- Method: roasted
- Cuisine: Mediterranean
Ingredients
- 1 large Italian eggplant
- 1 tbsp olive oil
- 1 tsp za'atar
- tahini yogurt sauce
- fresh herbs such as dill, parsley and/or mint (optional, for topping)
Instructions
- Heat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Cut the eggplant into quarters lengthwise so that you have long, thin wedges. Place skin-side down on the baking sheet.
- Drizzle eggplant with olive oil and rub all over so that it's coated evenly. Sprinkle with za'atar.
- Roast eggplant for 20-25 minutes, or until the flesh is soft enough to mash between your finger and thumb.
- Drizzle eggplant with tahini sauce just before serving. Sprinkle with chopped fresh herbs if you'd like.
Notes
- Store leftovers in the refrigerator in an airtight container for up to 4 days. Store the sauce separately and drizzle on after reheating.
- If you only have or can find the fat, round globe eggplant, just cut it into roughly 1-inch wide wedges. You could also cut it in half and roast the two halves, cut side up, but it it will take longer.
- To keep things dairy-free, use the basic lemon tahini sauce on the recipe page.
- If you don't have time to make tahini sauce, drizzle the finished eggplant with a little plain tahini (the thin, pourable kind such as Soom tahini). Or just leave it off, the dish will still be delicious!
- You could also try this recipe with zucchini or summer squash in place of eggplant if you have some on hand.
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