Dairy-Free Roasted Eggplant with Tahini and Pomegranate
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.
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
Instructions
- 1Preheat oven to 400°F (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.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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