Roasted Eggplant with Tahini and Pomegranate
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Eggplant is one of those garden vegetables that really shines when it’s roasted to perfection—creamy on the inside, lightly crisp on the outside, and full of rich, earthy flavor. I love dressing it up Middle Eastern-style with a generous drizzle of tahini sauce, a sprinkle of herbs, and those little bursts of sweetness from pomegranate seeds.
This dish is simple, but it feels luxurious and nourishing. It’s perfect for when you want something hearty and flavorful but still plant-based and fresh.
📌 Why You’ll Love This Recipe
🔥 Deeply roasted eggplant = rich, savory base
🥄 Tahini sauce adds nutty creaminess
🌸 Pomegranate seeds bring brightness and pop
🌿 Vegan, gluten-free, and super satisfying
🧄 Easy enough for weeknights, pretty enough for guests
📌 Quick Reference Section
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Servings: 2–4
Dietary Info: Vegan, Gluten-Free
Key Ingredients at a Glance:
Eggplant, tahini, garlic, lemon juice, pomegranate seeds
📌 Ingredients List
2 medium eggplants, halved lengthwise
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
¼ cup tahini
1 tablespoon lemon juice
1 garlic clove, minced
2–3 tablespoons cold water (to thin tahini)
¼ cup pomegranate seeds
1 tablespoon chopped parsley or mint
Optional: pinch of cumin or Aleppo pepper
Optional Add-ins & Swaps:
Top with toasted pine nuts or sesame seeds
Use Greek yogurt instead of tahini for a creamy swap
Add a swirl of pomegranate molasses for more tang
📌 Step-by-Step Cooking Instructions
- Roast the Eggplant
Preheat oven to 400°F (200°C). Score the flesh of the eggplant in a crosshatch pattern. Brush with olive oil and sprinkle with salt and pepper. Place cut-side up on a baking sheet and roast for 35–40 minutes until golden and soft. - Make the Tahini Sauce
In a small bowl, whisk together tahini, lemon juice, garlic, and a pinch of salt. Slowly add cold water until the sauce is creamy and pourable. - Assemble and Garnish
Transfer roasted eggplants to a serving platter. Drizzle generously with tahini sauce, then scatter pomegranate seeds and chopped herbs on top. - Serve Warm or Room Temp
Serve as-is or with warm flatbread or rice.
📌 Serving & Pairing Ideas
Pair with couscous, quinoa, or lentils
Serve alongside grilled halloumi or falafel
Add to a mezze spread with hummus and olives
📌 Storage & Make-Ahead Tips
Fridge: Keeps well for 2–3 days
Reheat: Gently warm in the oven or serve cold
Make-Ahead: Roast eggplant and make tahini sauce separately, then combine before serving
📌 Final Thoughts
This eggplant dish is rich, satisfying, and layered with flavor and texture—it’s a garden-to-table showstopper. 🍆 Tag your creations with #SouthernSoilSunshine and let us know if you went classic or added a little twist!
Love creamy plant-based dishes? Try our Garden Herb Hummus or Stuffed Bell Peppers with Pine Nuts!
