Burnt Eggplant with Tahini
Created by MsPia on May 9, 2025
- Servings: 2-4
- Prep Time: 15m
- Cook Time: 20m
- Recipe #44572
Ingredients
- 1 large eggplant
- 1/3 cup tahini paste
- 1/4 cup water
- 2 teaspoons pomegranate molasses
- 1 tablespoon lemon juice
- 1 garlic clove, crushed
- 3 tablespoons parsley, chopped
- Salt and black pepper
- 3 mini cucumbers (6 to 7 oz in total, optional)
- 3/4 cup cherry tomatoes (optional)
- Seeds from 1/2 large pomegranate
- A little olive oil to finish
How to Make
-
Step 1: First, burn the eggplant. When cool enough to handle scoop out the flesh into a colander, avoiding the blackened skin. Leave to drain for at least 30 minutes.
-
Step 2: Chop the eggplant flesh roughly and transfer to a medium mixing bowl. Add the tahini, water, pomegranate molasses, lemon juice, garlic, parsley and some salt and pepper; mix well with a whisk. Taste and adjust the seasoning, adding more garlic, lemon juice or molasses if needed. You want the salad to have a robust sour/slightly sweet flavor.
-
Step 3: If you want to add cucumber and tomatoes, cut the cucumbers lengthways in half and then each half lengthways in two. Cut each quarter into 3/8-inch-long pieces. Halve the tomatoes. Stir them and the cucumber into the eggplant mix.
-
Step 4: To serve, spread over a shallow dish, scatter the pomegranate seeds on top and drizzle with oil.
Nutritional Facts
- Serving Size: 1 (382.5 g)
- Calories 224.8
- Total Fat - 11 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 16.2 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 5.5 g
- Sugars - 20.1 g
- Protein - 5.8 g
- Calcium - 115.4 mg
- Iron - 1.7 mg
- Vitamin C - 26.5 mg
- Thiamin - 0.1 mg