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Sheet pan eggplant and white bean lettuce wraps

  • Author: Mansee
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


A quick vegetarian weeknight dinner. Roasted eggplant and white beans spiced with zaatar and topped with a super easy tahini sauce, all wrapped up in butter lettuce cups!


  • 1 large eggplant, diced
  • 1 small onion or shallot, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 1/2 teaspoons zaatar
  • 1 15oz can white beans, drained and rinsed
  • Butter lettuce

Lemon garlic tahini

  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons warm water
  • 1 garlic clove


  1. Preheat oven to 450.
  2. Toss 1 large diced eggplant and 1 small, thinly sliced onion/shallot with 2 tablespoons olive oil, 1 teaspoon salt and 2 1/2 teaspoons zaatar until everything is well coated and combined.
  3. Arrange everything in a single layer on a baking sheet. Roast for 20 minutes.
  4. Take pan out of oven, add 1 15oz can of drained and rinsed beans to pan and toss everything together. Sometimes I like to add a little more olive oil and zaatar at this point. Roast for an additional 10 minutes, until eggplant is soft and caramelized and beans start to turn a very light brown.
  5. While eggplant and beans roast, make lemon-tahini sauce: whisk together 2 tablespoons each of tahini, lemon juice, water and olive oil until smooth. Grate in 1 garlic clove and season with salt to taste.
  6. Serve eggplant in beans in lettuce cups, drizzled with tahini sauce.