Roasted Eggplant with Tahini and Pomegranate
**Roasted Eggplant with Tahini and Pomegranate** This simple yet flavorful dish is a great way to enjoy eggplant. The eggplant is roasted until tender and slightly browned, then topped with a creamy tahini sauce and tart pomegranate seeds. The result is a dish that is both satisfying and refreshing. This dish is perfect for a light lunch or dinner, and it can also be served as a side dish. It is also a great way to use up leftover eggplant.
Eggplant is one of those vegetables that can be a little intimidating to cook. But with the right techniques, it can be transformed into a delicious and versatile dish. This recipe for roasted eggplant with tahini and pomegranate is a great place to start. The eggplant is roasted until tender and slightly browned, then topped with a creamy tahini sauce and tart pomegranate seeds. The result is a dish that is both satisfying and refreshing. The key to this recipe is to roast the eggplant until it is tender but not mushy. This will give it a slightly smoky flavor and a texture that is perfect for absorbing the tahini sauce. The tahini sauce is made with tahini, lemon juice, and water. It is creamy and slightly tangy, and it pairs perfectly with the roasted eggplant. The pomegranate seeds add a touch of sweetness and tartness to the dish. They also provide a nice contrast to the creamy tahini sauce. This dish is perfect for a light lunch or dinner, and it can also be served as a side dish. It is also a great way to use up leftover eggplant.
Roasted Eggplant with Tahini and Pomegranate Roasted Eggplant with Tahini and Pomegranate Roasted Eggplant with Tahini and Pomegranate Roasted Eggplant with Tahini and Pomegranate
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 large eggplant, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 2 tablespoons water
  • 1/4 cup pomegranate seeds
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss eggplant with olive oil, salt, and pepper.
  3. Spread eggplant in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, or until tender and browned.
  5. While the eggplant is roasting, make the tahini sauce by whisking together the tahini, lemon juice, and water.
  6. Once the eggplant is roasted, top with the tahini sauce and pomegranate seeds.
  7. Serve immediately.
Why It Works
  • Roasting the eggplant until it is tender and slightly browned gives it a smoky flavor and a texture that is perfect for absorbing the tahini sauce.
  • The tahini sauce is made with tahini, lemon juice, and water. It is creamy and slightly tangy, and it pairs perfectly with the roasted eggplant.
  • The pomegranate seeds add a touch of sweetness and tartness to the dish. They also provide a nice contrast to the creamy tahini sauce.