0 from 3 votes
Roasted Eggplant with Tahini and Pomegranate
Delicious roasted eggplants with tahini, pomegranates, sumac, and cilantro.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 servings
Calories: 308 kcal
Course:
Appetizer
Cuisine:
Vegan
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 finely minced
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 308
% 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.