Roasted Eggplant With Tahini & Pomegranate

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Roasted Aubergine With Tahini & Pomegranate

 Roasted Eggplant With Tahini & Pomegranate is a beautiful dish which marries jewel-like pomegranate seeds with the black skin of the eggplants.  

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings

Ingredients

Eggplants:

  • 3 large eggplants
  • 2 tablespoons toasted sesame seeds
  • 1⁄2 pomegranate, deseeded
  • 2 tablespoons acacia honey mild & sweet fresh
  • Handful of coriander
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons sesame oil
  • Fresh sea salt to taste
  • Cracked black pepper to taste
  • Garlic granules to taste

Tahini Dressing:

  • 3 tablespoons tahini paste
  • 3 tablespoons cold water
  • 1 lemon squeezed
  • 1 teaspoon garlic paste

Preparation

1. Preheat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted). 

2. Wash and pat dry the eggplant, then cut in half lengthwise (keeping the stalk on).
With the tip of a knife, score the flesh deeply in a diamond criss- cross pattern by making five or six long cuts on the diagonal, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts (although do not cut through to the skin).

3. Brush both sides with the 2 tablespoons extra virgin olive oil and sesame oil. Put the eggplant cut-side facing up on a baking tray lined with parchment paper.
 Season with sea salt, black pepper and garlic granules, place in the preheated oven and bake for 40-50 minutes.

4. Check often to make sure that they do not burn. If your eggplant still isn’t tender all the way through, bake for a further 5-10 minutes, then proceed with the rest of the recipe.


5. Remove from the oven, drizzle with 2 tbsp extra virgin olive oil, then leave to cool.

6. To make the tahini paste, mix either by hand or in mini food processor: Add the tahini paste, water, lemon, garlic paste and season with salt.


7. On a larger platter place the roasted aeggplants around the plate. Spoon the tahini paste around the plate.

8. Drizzle acacia honey around the plate and over the eggplants. Then garnish with the toasted sesame seeds, fresh coriander and pomegranate seeds.

LISA’S TIP: Eggplants have a wonderfully ‘meaty’ texture and can be roasted in their skins until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush or the similar Greek dish, melitzanosaltata.

Recipe printed with permission from My Relationship with Food: 100 Recipe to Noursh Mind, Body & Soul