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