Whole Roasted Eggplant With Pomegranate & Tahini
Created by ForeverMama on January 21, 2022
- Servings: 4-8
- Prep Time: 15-20m
- Cook Time: 60m
- Recipe #38115
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 170-degrees C / Gas 3 / 338-degrees F.
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Step 2: Place the whole eggplant on a baking sheet and bake in the oven for1 hour.
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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.
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Step 4: Drizzle with the olive oil and season with salt and pepper. Next, drizzle over the tahini sauce, then the date syrup.
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Step 5: Sprinkle over the pomegranate seeds and pine nuts and finish with plenty of chopped parsley. Serve immediately.
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NOTE: This recipe serves either 4 as a main meal or 8 as a side.
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Tahini Sauce
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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.
Nutritional Facts
- 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