• Leanne Maala - For Micah Siva

Date & Tahini Eggplant Steaks

Ready to get date night cooking? Date & Tahini Eggplant Steaks make a great vegan dinner for two!

These Eggplant Steaks look almost too delicious to eat, generously drizzled with tahini and finished with sesame seeds...leaving you plenty of room for a glass of vino! 🍷

Valentines Day may have come and gone, but the month of love isn’t over yet. Dinner won’t take long with this Date & Tahini Eggplant Steaks recipe, and it’s plenty healthy too. It's a date night you won't forget!


Date & Tahini Eggplant Steaks

Author: Micah Siva

Serves: 2


  • 1 eggplant, sliced lengthways

  • 1 tsp sea salt

  • 2 tbsp olive oil

  • 2 tbsp date syrup

  • 1 tsp paprika

  • ½ tsp garlic powder

  • ¼ cup tahini

  • 1 tsp lemon juice

  • 2 tbsp water


  1. Preheat the oven to 400F.

  2. While the oven is preheating, score the eggplant flesh, being careful not to slice through the eggplant. Sprinkle with salt, and let sit for 10 minutes.

  3. Pat the eggplant dry, transfer to a lined baking tray.

  4. In a small bowl, combine olive oil, date syrup, paprika and garlic powder.

  5. Brush onto the cut side of the eggplants.

  6. Roast, cut side up for 35-40 minutes, or until tender.

  7. Meanwhile, combine tahini, lemon juice and water in a small bowl.

  8. Drizzle over cooked eggplants.

  9. Enjoy!

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