Dairy-Free Roasted Eggplant with Tahini and Pomegranate

Name: Dairy-Free Roasted Eggplant with Tahini and Pomegranate
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 medium Eggplants; 0.5 cup Tahini; 3 tbsp Lemon juice; 1 clove Garlic; 3-5 tbsp Water; 3 tbsp Olive oil; 0.5 cup Pomegranate seeds; 0.25 cup Fresh parsley; 0.5 tsp Salt; 0.25 tsp Black pepper

Delicious roasted eggplant halves drizzled with a creamy dairy-free tahini sauce and sprinkled with pomegranate seeds and parsley. A sophisticated and flavorful dairy-free side dish or light dinner.

55m4 servings

Contains sesameDAIRY-free

320 cal|8g protein|25g carbs|22g fat|8g fiber

Ingredients

2 medium Eggplants
0.5 cup Tahini
3 tbsp Lemon juice
1 clove Garlic
3-5 tbsp Water
3 tbsp Olive oil
0.5 cup Pomegranate seeds
0.25 cup Fresh parsley
0.5 tsp Salt
0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to about 205°C (200°C).
2Cut eggplants in half lengthwise. Score the flesh in a crosshatch pattern without cutting through the skin.
3Brush eggplant halves with olive oil and season with salt and pepper.
4Place eggplant halves cut-side up on a baking sheet and roast for 30-40 minutes, or until tender and golden brown.
5While eggplant is roasting, prepare the tahini sauce: In a bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy. Add more water as needed to reach desired consistency.
6Drizzle tahini sauce over roasted eggplant halves. Sprinkle with pomegranate seeds and fresh parsley.
7Serve warm.

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