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Whole Roasted Eggplant With Pomegranate & Tahini

Here's how you make Whole Roasted Eggplant With Pomegranate & Tahini
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  • Servings: 4-8
  • Prep: 15-20m
  • Cook: 60m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • 1/2 pound eggplant (weight is a guestimate. Use 1 average sized eggplant)
  • 1 tablespoon olive oil (extra virgin, use good quality that it fruity)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons tahini sauce (recipe follows)
  • 1 tablespoon date syrup
  • Pomegranate seeds, small handful
  • Pine nuts (small handful, toasted)
  • Flat leaf parsley, chopped (small handful)
  • FOR TAHINI SAUCE
  • NOTE: Because the full tahini sauce makes more than what is required for the eggplant, you may want to cut it down.
  • 150 grams tahini
  • 100 ml water, cold
  • 1 garlic cloves, crushed
  • 1 lemon (juice of)
  • Salt and freshly ground black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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 the eggplant out of the oven and using tongs, place it on a on a plate. With a small, sharp knife, cut down the eggplant 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.

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

  • 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.

We hope you enjoy this recipe!

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