Whole Roasted Eggplant With Pomegranate & Tahini

4-8
Servings
15-20m
Prep Time
60m
Cook Time
1h 15m
Ready In


"This makes for a super easy item with the delicious added flavors of pomegranates, tahini, and date syrup. Makes for a great meatless main meal or to be served as a side."

Original recipe yields 4-8 servings
OK
  • FOR TAHINI SAUCE

Nutritional

  • Serving Size: 1 (193.6 g)
  • Calories 317.3
  • Total Fat - 23 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 0.5 mg
  • Sodium - 88.2 mg
  • Total Carbohydrate - 25.7 g
  • Dietary Fiber - 7 g
  • Sugars - 8.5 g
  • Protein - 8.1 g
  • Calcium - 181.8 mg
  • Iron - 1.6 mg
  • Vitamin C - 29.8 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 170-degrees C / Gas 3 / 338-degrees F.

Step 2

Place the whole eggplant on a baking sheet and bake in the oven for1 hour.

Step 3

Take it out and, using tongs, put it on a plate. With a small, sharp knife, cut down lengthwise, keeping it joined at the top where the stem is. Slightly flatten the eggplant halves so they sit steadily on the plate.

Step 4

Drizzle with the olive oil and season with salt and pepper. Next, drizzle over the tahini sauce, then the date syrup.

Step 5

Sprinkle over the pomegranate seeds and pine nuts and finish with plenty of chopped parsley. Serve immediately.

Tahini Sauce


Step 6

Mix the tahini with the water, garlic, lemon juice, salt and pepper, ideally in a food processor or in a bowl with a whisk.

Step 7

Serve the cauliflower either in florets or cut into "steaks" with the tahini sauce and grated tomato on top.

NOTE: This item serves either 4 as a main meal or 8 as a side.


Tips & Variations


No special items needed.

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