Whole Roasted Eggplant With Pomegranate & Tahini
Recipe: #38115
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."
Original is 4-8 servings
Ingredients
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- FOR TAHINI SAUCE
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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 by Step Method
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
No special items needed.
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