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Roasted Eggplant with Pomegranate & Tahini Dressing


  • Author: wellnesssleuth
  • Total Time: 45 minutes
  • Yield: 4-6

Description

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!


Ingredients

Ingredients:

 

2 large Italian eggplants, cut into ¼” slices, lengthwise

Salt

2 Tbsp extra virgin olive oil

2 Tbsp fresh parsley, chopped

2 Tbsp pomegranate arils, for garnish

 

Tahini Dressing Ingredients:

3 Tbsp extra virgin olive oil

¼ cup tahini

3 Tbsp 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. 


Instructions

Directions:

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. 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!   
  • Prep Time: 15 min
  • Cook Time: 30 min
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