Baked Eggplant with Tahini and Pomegranate
Okay, so here's how it goes down: pick out a nice eggplant, slice it into half-inch rounds, and get it nice and friendly with some olive oil. Then, pop it in the oven at 400 degrees for about 20-25 minutes, or until it's tender. While that's happening, let's make the tahini sauce. In a bowl, combine tahini, lemon juice, pomegranate seeds, parsley, salt, and pepper. Once the eggplant is done, spread the tahini mixture on top and serve it up. It's a simple recipe, but the combination of the creamy tahini, the bright pomegranate seeds, and the fresh parsley is out of this world.
In the annals of culinary history, there are few dishes as humble and yet as universally beloved as eggplant with tahini. This simple dish, consisting of roasted eggplant topped with a creamy tahini sauce, is a staple of Middle Eastern cuisine and has been enjoyed for centuries. The origins of eggplant with tahini are shrouded in mystery, but it is believed to have originated in Persia, where it was known as "baingan bi tahina." From there, it spread to the Arab world and beyond, becoming a popular dish in Turkey, Greece, and the Balkans. Eggplant with tahini is a versatile dish that can be served as an appetizer, a side dish, or even a main course. It is often served with pita bread or rice, and can be garnished with a variety of toppings, such as pomegranate seeds, parsley, or chopped walnuts. No matter how it is served, eggplant with tahini is a delicious and satisfying dish that is sure to please everyone at the table.
Baked Eggplant with Tahini and Pomegranate Baked Eggplant with Tahini and Pomegranate Baked Eggplant with Tahini and Pomegranate Baked Eggplant with Tahini and Pomegranate
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 medium eggplant, sliced into 1/2-inch rounds
  • 2 tablespoons olive oil
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1/4 cup pomegranate seeds
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Place the eggplant slices on a baking sheet and brush with olive oil.
  3. Bake for 20-25 minutes, or until tender.
  4. In a small bowl, whisk together the tahini, lemon juice, pomegranate seeds, parsley, salt, and pepper.
  5. Spread the tahini mixture over the baked eggplant slices.
  6. Serve warm or at room temperature.
Why It Works
  • Roasting the eggplant brings out its natural sweetness and caramelizes its edges.
  • The tahini sauce is creamy and tangy, providing a perfect contrast to the roasted eggplant.
  • The pomegranate seeds add a burst of sweetness and color to the dish.
  • The parsley adds a fresh, herbaceous flavor to the dish.