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–+ servings
Roasted eggplant recipe with Tahini and sweet pomegranates. This is such a flavorful but easy recipe.
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Yield: 3 people

ROASTED EGGPLANTS RECIPE

Prep Time: 15 minutes
Cook Time: 25 minutes
A delicious dish to eat all year long! So easy to prepare and very satisfying with a simple Tahini dressing.
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Ingredients
 

EGGPLANTS

  • 2 eggplants medium size
  • 3 tbsp pine nuts
  • 1 handful basil leaves
  • ½ cup fresh pomegranate seeds
  • Himalayan salt & fresh ground black pepper to taste
  • 1-2 tbsp olive oil for brushing

DRESSING

  • 3 tbsp tahini
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 5 tbsp hot water (or more if it is not liquid enough)
  • 1 garlic clove, crushed
  • 1 tsp coriander powder
  • Himalayan salt & fresh ground black pepper to taste

Instructions
 

EGGPLANTS

  • Cut the eggplant in 1 cm thick slices. Brush both sides with some olive oil and sprinkle it with some Himalayan salt and fresh ground pepper.
  • Grill the eggplant slices in a pan on both sides until golden brown (20-25 min) or roast it for 25 min in the oven by 220 C until soft and golden brown.
  • Take a small pan and roast the pine nuts until slightly brown.

DRESSING

  • Place all ingredients in a small blender or in a bowl and whisk all of them together until smooth.
  • Place the eggplant slices on a plate and drizzle with the tahini dressing. Sprinkle pomegranate seeds and roasted pine nuts over the eggplants. Decorate with some basil leaves.
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