Description
Delight in Roasted Eggplant with Lemon Tahini & Pomegranate Seeds—a beautiful, nutritious dish that combines the rich, smoky flavor of roasted eggplant with the creamy brightness of lemon tahini and the vibrant pop of pomegranate seeds, creating a visually stunning and delicious experience.
Ingredients
Eggplant
- 2 medium firm eggplants
Olive Oil
- 2 tablespoons high-quality olive oil
Salt
- 1 teaspoon salt
Pomegranate Seeds
- 1/2 cup pomegranate seeds
Lemon Juice
- 2 tablespoons freshly squeezed lemon juice
Tahini
- 1/4 cup tahini
Instructions
- Prepare the Eggplant
Begin by preheating your oven to 400°F (200°C). Cut the eggplant in half lengthwise, and score the flesh in a crisscross pattern. This will help it roast evenly and absorb the flavors better.
- Season the Eggplant
Drizzle the eggplant halves with olive oil and sprinkle with salt. Make sure to coat the flesh thoroughly for maximum flavor.
- Roast the Eggplant
Place the eggplant halves cut side down on a baking sheet lined with parchment paper. Roast for about 25-30 minutes or until the flesh is golden brown and tender.
- Prepare the Tahini Sauce
While the eggplant is roasting, whisk together tahini, lemon juice, and a bit of water in a bowl until smooth. Adjust the consistency as needed by adding more water or lemon juice. Season with salt to taste.
- Assemble the Dish
Once the eggplant is done roasting, let it cool for a few minutes before flipping it over. Drizzle the tahini sauce generously over the eggplant and sprinkle with pomegranate seeds to finish.
Notes
- Choose small to medium-sized eggplants for the best flavor and texture.
- Salting the eggplant before roasting helps to draw out excess moisture and bitterness.
- Feel free to add garlic or cumin to the tahini sauce for a unique twist.
- If you want extra caramelization, flip the eggplant halfway through the roasting process.
- Using fresh lemon juice and quality tahini will elevate the flavors significantly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Roasted Eggplant, Lemon Tahini, Pomegranate Seeds, Vegan Recipe, Mediterranean Dish