Roasted Eggplant with Tahini and Pomegranate Seeds
A simple yet elegant dish of roasted eggplant drizzled with a creamy tahini sauce and sprinkled with sweet-tart pomegranate seeds. A delightful vegetarian option for dinner.
Ingredients
- 2 medium Eggplant
- 4 tbsp Tahini
- 2 tbsp Lemon juice
- 1 clove Garlic
- 0.5 cup Pomegranate seeds
- 3 tbsp Olive oil
- 0.25 tsp Salt
- 0.125 tsp Black pepper
- 0.25 cup Fresh parsley
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Cut eggplant in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to cut through the skin.
- 3Brush eggplant halves with olive oil and season with salt and pepper.
- 4Place eggplant cut-side up on a baking sheet and roast for 30-35 minutes, or until tender and slightly browned.
- 5Prepare the tahini sauce: In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and pepper. Add water, 1 tablespoon at a time, until the sauce reaches desired consistency.
- 6Drizzle tahini sauce over the roasted eggplant.
- 7Sprinkle with pomegranate seeds and fresh parsley before serving.
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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