Description
Bring bold flavors to your table with this stunning dish. Smoky roasted eggplant melts in your mouth, creamy tahini sauce adds a nutty richness, and juicy pomegranate seeds give a burst of sweetness. Perfect as a vegetarian main, a side dish for grilled meats, or a show-stopping starter. Tie on your apron and let’s make magic happen!
Ingredients
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2 medium eggplants, halved lengthwise
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3 tbsp olive oil
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Salt & black pepper to taste
Tahini Sauce:
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¼ cup tahini
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2 tbsp lemon juice (freshly squeezed)
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1 garlic clove, minced
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2–4 tbsp cold water
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Salt to taste
Toppings:
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⅓ cup pomegranate seeds
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2 tbsp fresh parsley or mint, chopped
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Optional: sprinkle of za’atar or sumac
Instructions
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Preheat & Prep – Heat oven to 400°F (200°C). Score eggplants in a crisscross pattern, brush with olive oil, and season well.
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Roast – Place cut-side down on a baking sheet and roast 35–40 min until skin is wrinkled and flesh tender.
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Make the Sauce – Whisk tahini, lemon, and garlic. Slowly add cold water until creamy and pourable. Season with salt.
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Assemble – Place eggplants on a platter cut-side up. Drizzle generously with tahini, scatter pomegranate seeds, herbs, and finish with sumac/za’atar.
Notes
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Use smaller, shiny eggplants for the best flavor.
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Let roasted eggplants cool 5 minutes before topping so sauce doesn’t melt.
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No pomegranate? Swap with toasted pine nuts or cherry tomatoes.
- Prep Time: 10 min
- Cook Time: 40 mins
Nutrition
- Calories: 210 cal Per Serving
- Fat: 17g
- Saturated Fat: 2g
- Carbohydrates: 12g