Roasted Eggplant with Tahini and Pomegranate
Roasted eggplant slices drizzled with tahini, pomegranate seeds, and fresh herbs. A flavorful and elegant lunch option.
Ingredients
- 2 medium Eggplant
- 2 tbsp Olive Oil
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
- 0.25 cup Tahini
- 1 tbsp Lemon Juice
- 1 clove Garlic
- 2-3 tbsp Water
- 0.5 cup Pomegranate Seeds
- 0.25 cup Fresh Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Slice the eggplant into 1.27 cm thick rounds.
- 3Brush the eggplant slices with olive oil and season with salt and pepper.
- 4Arrange the eggplant slices on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.
- 5While the eggplant is roasting, prepare the tahini dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, salt, and pepper until smooth and creamy. Add more water if needed to reach desired consistency.
- 6Drizzle the tahini dressing over the roasted eggplant. Sprinkle with pomegranate seeds and fresh parsley. Serve warm or at room temperature.
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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