Roasted Eggplant with Lemon Tahini & Pomegranate Seeds

Roasted Eggplant with Lemon Tahini & Pomegranate Seeds

ByLaura

The moment you pull a tray of roasted eggplants from the oven, your kitchen fills with the most irresistible aroma: smoky, slightly sweet, and deeply savory. Now imagine drizzling them with a silky lemon-tahini sauce and sprinkling on glistening pomegranate seeds that burst like tiny jewels with every bite. This dish is as gorgeous as it is delicious, and it’s the kind of recipe that feels special yet simple enough for any night of the week.

Behind the Recipe

This dish was born out of the love for Middle Eastern flavors that dance between earthy and bright. Growing up, roasted vegetables were often the centerpiece of family gatherings, and eggplant always had a starring role. The combination of tahini and lemon is a nod to classic regional pairings, while the pomegranate seeds bring in a touch of festivity and crunch that makes this recipe feel celebratory.

Recipe Origin or Trivia

Eggplant, also known as aubergine, is beloved across the Mediterranean and Middle East, where it’s used in everything from baba ganoush to moussaka. Tahini, a sesame seed paste, has ancient roots stretching back thousands of years, often used in sauces, dips, and sweets. Pomegranate seeds, meanwhile, have symbolized prosperity and abundance in Middle Eastern cultures for centuries, making them a fitting garnish for this vibrant dish.

Why You’ll Love Roasted Eggplant with Lemon Tahini & Pomegranate Seeds

It’s more than just a recipe, it’s a whole sensory experience waiting to happen.

Versatile: Serve it as a main, a side, or even part of a mezze spread.

Budget-Friendly: Eggplant is affordable and filling, making this a great option when you want to impress without overspending.

Quick and Easy: Minimal prep and simple roasting do most of the work for you.

Customizable: Swap toppings, adjust spice levels, and make it your own.

Crowd-Pleasing: Its stunning presentation and bold flavors make it a guaranteed table favorite.

Make-Ahead Friendly: Roast the eggplants ahead and reheat just before serving.

Great for Leftovers: The flavors deepen overnight, making it even better the next day.

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Roasted Eggplant with Lemon Tahini & Pomegranate Seeds

Roasted Eggplant with Lemon Tahini & Pomegranate Seeds

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main or Side Dish
  • Method: Roasting
  • Cuisine: Middle Eastern
  • Diet: Vegan
Print Recipe

Description

Smoky roasted eggplant drizzled with a creamy lemon tahini sauce and topped with jewel-like pomegranate seeds and fresh parsley, creating a dish that’s both elegant and comforting.

Ingredients

Scale
  • 2 large eggplants, halved lengthwise
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 2–4 tablespoons water
  • 1/2 cup pomegranate seeds
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Brush eggplant halves with olive oil and sprinkle with salt and black pepper.
  3. Arrange the eggplants cut side up on the prepared baking sheet.
  4. Roast for 35–40 minutes until golden brown and tender.
  5. In a bowl, whisk tahini, lemon juice, garlic, and water until smooth and creamy.
  6. Drizzle the tahini sauce over roasted eggplants.
  7. Garnish with pomegranate seeds and parsley before serving warm.

Notes

  • Salt the eggplants before roasting to remove excess moisture and bitterness.
  • Add smoked paprika to the tahini sauce for extra depth.
  • Prepare the tahini sauce ahead of time and store in an airtight jar.
  • Leftovers taste even better the next day.

Nutrition

  • Serving Size: 1 portion
  • Calories: 220
  • Sugar: 6g
  • Sodium: 340mg
  • Fat: 17g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 6g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: roasted eggplant, lemon tahini sauce, pomegranate seeds, vegan recipes, Middle Eastern cuisine

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Chef’s Pro Tips for Perfect Results

Cooking eggplant can be tricky, but with the right approach, you’ll get that melt-in-your-mouth texture every time.

  1. Salt the eggplant slices before roasting to draw out excess moisture and bitterness.
  2. Roast at high heat for caramelized edges and tender centers.
  3. Don’t skimp on the olive oil, eggplants love to soak it up and it keeps them luscious.
  4. Whisk the tahini sauce until creamy and smooth, adding water gradually for perfect consistency.

ding">Kitchen Tools You’ll Need

Before we get cooking, let’s gather the essentials.

Baking Sheet: For roasting the eggplants evenly.
Parchment Paper: Prevents sticking and makes cleanup easier.
Sharp Knife: For slicing eggplants and preparing garnishes.
Mixing Bowl: To whisk the tahini sauce.
Whisk: Helps emulsify tahini and lemon juice smoothly.

Ingredients in Roasted Eggplant with Lemon Tahini & Pomegranate Seeds

Each ingredient plays a unique role in creating balance and harmony on the plate.

  1. Eggplants: 2 large, halved lengthwise, they provide the smoky and creamy base.
  2. Olive Oil: 4 tablespoons, adds richness and helps the eggplant roast beautifully.
  3. Salt: 1 teaspoon, enhances flavors and removes bitterness.
  4. Black Pepper: 1/2 teaspoon, for a subtle kick.
  5. Tahini: 1/2 cup, creates a nutty, creamy sauce.
  6. Lemon Juice: 3 tablespoons freshly squeezed, adds brightness and tang.
  7. Garlic: 1 clove minced, deepens the flavor of the sauce.
  8. Water: 2–4 tablespoons, thins out the tahini to the perfect drizzle consistency.
  9. Pomegranate Seeds: 1/2 cup, for sweetness and crunch.
  10. Fresh Parsley: 2 tablespoons chopped, adds freshness and color.

ding">Ingredient Substitutions

Sometimes you need to adapt, and this recipe is forgiving.

Eggplants: Try zucchini or portobello mushrooms.
Tahini: Substitute with cashew butter for a creamy alternative.
Pomegranate Seeds: Use dried cranberries for a sweet-tart bite.
Parsley: Swap with cilantro or mint for a fresh twist.

Ingredient Spotlight

Eggplant: Known for its sponge-like texture, eggplant absorbs flavors beautifully and transforms into something silky and indulgent once roasted.

Tahini: This creamy paste is not just for hummus, it’s a powerhouse ingredient that brings depth and nutty richness to sauces and dressings.

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Instructions for Making Roasted Eggplant with Lemon Tahini & Pomegranate Seeds

Cooking this dish is like a little kitchen adventure, let’s take it step by step.

  1. Preheat Your Equipment: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Combine Ingredients: Brush eggplant halves with olive oil, then sprinkle with salt and black pepper.
  3. Prepare Your Cooking Vessel: Arrange the eggplants cut side up on the prepared baking sheet.
  4. Assemble the Dish: Place tray in the oven and let the heat do its magic.
  5. Cook to Perfection: Roast for 35–40 minutes until golden brown and tender.
  6. Finishing Touches: In a bowl, whisk tahini, lemon juice, garlic, and water until smooth. Drizzle over roasted eggplants.
  7. Serve and Enjoy: Garnish with pomegranate seeds and parsley before serving warm.

Texture & Flavor Secrets

The eggplant turns meltingly soft inside with crisp edges that contrast beautifully with the creamy tahini sauce. The lemon brightens every bite, while the pomegranate seeds pop with juicy sweetness, making this dish both hearty and refreshing.