Whole Roasted Eggplant With Pomegranate & Tahini
January 21, 2022
Categories: Side Dishes, Eggplant, Mediterranean Oven Roast, Kosher, Vegan, Vegetarian, more
"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."
- FOR TAHINI SAUCE
- 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 by Step Method
Preheat oven to 170-degrees C / Gas 3 / 338-degrees F.
Place the whole eggplant on a baking sheet and bake in the oven for1 hour.
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.
Drizzle with the olive oil and season with salt and pepper. Next, drizzle over the tahini sauce, then the date syrup.
Sprinkle over the pomegranate seeds and pine nuts and finish with plenty of chopped parsley. Serve immediately.
Mix the tahini with the water, garlic, lemon juice, salt and pepper, ideally in a food processor or in a bowl with a whisk.
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.
No special items needed.