- 1 medium eggplant (1 pound), cut into 1-inch dice
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Tahini sauce
- Lemon juice
- Preheat the oven to 425°. On a large rimmed baking sheet, toss the eggplant with the olive oil and season with salt and pepper. Roast for about 20 minutes, tossing half way through, until golden and tender. Transfer the eggplant to a bowl, drizzle with tahini and lemon juice and serve.