Garlicky Roasted Eggplant with Tahini

Garlic infused roasted eggplant, drizzled in citrus tahini dressing. With pomegranate and fresh mint to finish. This recipe will have you rethinking just how delicious eggplant can be.

Course Side Dish

Cuisine European, North American, traditional, vegan, vegetarian

Diet Gluten Free, Low Calorie, Vegan, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 158kcal

Author Hannah Sunderani

Ingredients

5 small eggplants
3 tbsp olive oil
3 cloves garlic finely chopped
1/4 tsp cumin
1 tsp sea salt
1/2 cup pomegranate seeds
handful fresh mint leaves

For the Citrus Garlic Tahini

1 lemon juiced
2 tbsp tahini
pinch sea salt
water to thin (about 2 tbsp)

US Customary - Metric

Instructions

Preheat oven to 200C/400F and line a baking tray with tin foil. Slice eggplants in half. Then gently slice into the eggplant flesh side up to make X’s or a diamond pattern. (These minor cuts allow the oil to really ooze into the eggplant while roasting). Place eggplants on tray, cut-side-up.
Mix together oil, chopped garlic and cumin. Paint oil mixture onto the flesh of eggplant and generously sprinkle with salt. Bake for 30-45 minutes, or until very soft.
Make Citrus Tahini Dressing by whisking together lemon juice, tahini, and salt in a bowl. Add splashes of water until you've reached desired consistency, (I used 2 tbsp).
Drizzle Citrus Tahini Dressing over roasted eggplant and sprinkle with pomegranate seeds and fresh mint.

Notes

Using small eggplant allows for less cooking time than large ones. If the eggplant are large, you will likely need 45-50 minutes cook time.

Nutrition