Roasted Eggplant with Tahini and Pomegranate

Name: Roasted Eggplant with Tahini and Pomegranate
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 large eggplants or 4 small eggplants; ½ cup high quality tahini; 1 teaspoon sumac; ½ teaspoon celtic or kosher salt; ¼ cup chopped cilantro; ¼ cup pomegranate arils; 2-3 garlic cloves

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6 servings
Calories
308 kcal
Course
Appetizer
Cuisine
Vegan

Roasted Eggplant with Tahini and Pomegranate

Opal Moore

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Delicious roasted eggplants with tahini, pomegranates, sumac, and cilantro.

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Ingredients

Servings

2 large eggplants or 4 small eggplants
½ cup high quality tahini
1 teaspoon sumac
½ teaspoon celtic or kosher salt
¼ cup chopped cilantro
¼ cup pomegranate arils
2-3 garlic cloves finely minced

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Instructions

Preheat oven to 350 degrees.
Wash eggplants well, removing any dirt. Cut eggplants in half, including top and stem. Score inside of eggplants in a grid shape, taking care to not cut through flesh all the way through.
Lay eggplants on a baking sheet and roast in oven until browned and soft, about 35 minutes.
When eggplant is soft and browned after about 35 minutes, remove from oven. Let cool until cool enough to hold comfortably.
With a butter knife or spoon, cut through lines you scored in eggplant to release eggplant flesh from skin, it should be in clumps/chunks.
Pour tahini, minced garlic, pomegranate seeds, sumac, and olive oil over eggplant. Top with chopped cilantro or mint and serve with crackers, vegetables, pita, or bread to dip!

Equipments used:

Nutrition Information

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Serving 1g Calories 308kcal (15%) Carbohydrates 51g (17%) Protein 8g (16%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 9g Sodium 131mg (5%) Fiber 14g (56%) Sugar 18g (36%)