This Roasted Eggplant with Pomegranate & Tahini Dressing recipe is healthy and flavorful. The eggplant is roasted until tender, then mixed with pomegranate seeds, tahini, lemon juice, and garlic.
The result is a delicious dish that is perfect for a quick lunch or light dinner. Serve it over a bed of greens for an extra boost of nutrients. This recipe is sure to become a new favorite!
A healthy recipe that is good for you
Roasted Eggplant with Pomegranate & Tahini Dressing is a healthy recipe that is good for you. The eggplant is roasted in the oven, which gives it a smoky flavor. The pomegranate seeds add sweetness to the dish, while the tahini dressing adds creaminess and an earthy flavor. This dish is perfect for a healthy lunch or dinner. It is also vegetarian and vegan-friendly. The Roasted Eggplant with Pomegranate & Tahini Dressing recipe is easy to follow and only takes a few minutes to prepare. You will love the flavor and nutrition that this healthy dish provides.
Pomegranate is one of the healthiest fruits
Pomegranate is one of the healthiest fruits you can eat. Here are just a few of the many reasons why pomegranate is good for you:
- Pomegranate is packed with antioxidants, which help protect your cells from damage and may reduce your risk of several chronic diseases.
- Pomegranate juice has been shown to lower blood pressure and improve blood flow in people with heart disease. It may also reduce your risk of developing heart disease in the first place.
- Pomegranate seeds are a good source of fiber, which can promote regularity and may help lower cholesterol levels.
- Pomegranate juice has anti-inflammatory properties, which may help reduce joint pain and stiffness associated with conditions like arthritis.
- Pomegranates are low in calories but high in nutrients, making them a great addition to any healthy diet.
Prep time: 15 minutes (+ time to salt eggplant)
Cook time: 25-30 minutes
2 large Italian eggplants, cut into ¼” slices, lengthwise
2 tablespoon extra virgin olive oil
2 tablespoon fresh parsley, chopped
2 tablespoon pomegranate arils, for garnish
Tahini Dressing Ingredients:
3 tablespoon extra virgin olive oil
¼ cup tahini
3 tablespoon fresh lemon juice
1 small shallot, minced
Sea salt and black pepper, to taste*
*Go light on added salt for the dressing because the eggplant will hold onto some of the salt from Step 1 below.
- Arrange sliced eggplant slices on two large, rimmed baking sheets lined with parchment paper or Silpat™ baking mats without overcrowding. Generously season both sides with salt and set aside for 45 minutes to one hour.
- Meanwhile, prepare the tahini dressing by placing all of the ingredients together in a glass jar with a tight-fitting lid. Cover and shake vigorously to combine. Set aside.
- When eggplant is almost ready, space the top two oven racks evenly apart (dividing the oven into thirds) and pre-heat the oven to 425°F.
- Thoroughly rinse eggplant under running water to remove excess salt. Transfer the eggplant to a plate lined with paper towels and pat each slice thoroughly until completely dry. Transfer the dry eggplant slices to the prepared baking sheets and brush the exposed surface with olive oil.
- Place the baking sheets in the oven and roast for 25-30 minutes, or just until the eggplant is golden brown. Cook time may vary, so check after 20 minutes and adjust the final cook time accordingly. Do not overcook.
- Remove from the oven and transfer the roasted eggplant slices onto individual serving plates. Spoon some tahini dressing on top, along with some fresh parsley and pomegranate arils before serving. Enjoy!