Roasted Eggplant with Tahini (Printable)
Tender roasted eggplant drizzled with creamy tahini and topped with pomegranate seeds for a vibrant Middle Eastern dish.
# List of ingredients:
→ Vegetables
01 - 2 large eggplants, halved lengthwise
02 - 2 tablespoons olive oil
03 - Sea salt, to taste
04 - Freshly ground black pepper, to taste
→ Tahini Sauce
05 - 1/3 cup tahini (sesame paste)
06 - 1 small garlic clove, finely minced
07 - 2 tablespoons lemon juice (about 1/2 lemon)
08 - 2-3 tablespoons cold water
09 - 1/4 teaspoon sea salt
→ Toppings
10 - 1/2 cup pomegranate seeds
11 - 1/4 cup fresh parsley leaves, roughly chopped
12 - 1 tablespoon extra virgin olive oil (for drizzling)
13 - 1 teaspoon toasted sesame seeds (optional)
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Score the flesh of the eggplant halves in a crosshatch pattern, being careful not to cut through the skin.
03 - Brush the cut sides with olive oil and season generously with salt and pepper.
04 - Place the eggplants cut-side up on the prepared baking sheet. Roast for 35-40 minutes, until tender and golden brown.
05 - In a bowl, whisk together tahini, garlic, lemon juice, and salt. Gradually whisk in cold water, a tablespoon at a time, until the sauce is smooth and pourable. Adjust seasoning to taste.
06 - Once the eggplants are roasted, transfer to a serving platter. Drizzle generously with tahini sauce.
07 - Sprinkle with pomegranate seeds, parsley, and toasted sesame seeds if using. Finish with a drizzle of extra virgin olive oil.
08 - Serve warm or at room temperature.
# Expert Advice:
01 -
- The tahini sauce transforms into the most velvety luxurious dressing you've ever tasted
- It's one of those dishes that looks like you worked for hours but comes together in under an hour
02 -
- The tahini sauce will seize up at first when you add the lemon juice—keep whisking and it will smooth out beautifully
- Eggplant is done when it yields completely to gentle pressure and smells nutty and sweet
03 -
- Room temperature eggplant absorbs oil better than cold from the fridge
- Let the roasted eggplants rest for 5 minutes before saucing—they're easier to handle and the flavors settle