Roasted Eggplant with Tahini and Pomegranate
User Reviews
5
2 reviews
Excellent
Roasted Eggplant with Tahini and Pomegranate
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Delicious roasted eggplants with tahini, pomegranates, sumac, and cilantro.
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Ingredients
- 2 eggplant or 4 small eggplants
- ½ cup tahini high quality
- 1 teaspoon sumac
- ½ teaspoon Celtic salt or kosher salt
- ¼ cup cilantro chopped
- ¼ cup pomegranate arils
- 2-3 garlic finely minced, cloves
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
Show Details
Serving
1g
Calories
308kcal
(15%)
Carbohydrates
51g
(17%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
9g
(53%)
Sodium
131mg
(5%)
Fiber
14g
(56%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 308kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Sodium | 131mg | 5% |
| Fiber | 14g | 56% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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