Roasted Eggplant with Tahini and Pomegranate

Slow-roasted eggplant, creamy inside and crisp at the edges, drizzled with lemony tahini and scattered with pomegranate and herbs - a vegan garden showstopper.

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Prep Time 10

Cook Time 40

Servings 4 servings

Ingredients

2 medium eggplants halved lengthwise
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup tahini
1 tablespoon lemon juice
1 garlic clove minced
3 tablespoons cold water to thin the tahini
1/4 cup pomegranate seeds
1 tablespoon parsley or mint chopped

Instructions

Preheat the oven to 400F (200C). Score the eggplant flesh in a crosshatch pattern, brush with olive oil, and sprinkle with salt and pepper. Place cut-side up on a baking sheet and roast 35-40 minutes, until golden and soft.
In a small bowl, whisk together the tahini, lemon juice, garlic, and a pinch of salt. Slowly add cold water until the sauce is creamy and pourable.
Transfer the roasted eggplant to a serving platter. Drizzle generously with tahini sauce, then scatter pomegranate seeds and chopped herbs on top.
Serve warm or at room temperature, with warm flatbread or rice.

Notes

Swaps: Top with toasted pine nuts or sesame seeds; use Greek yogurt in place of tahini; add a swirl of pomegranate molasses or a pinch of cumin or Aleppo pepper. Storage: keeps 2-3 days refrigerated - reheat gently in the oven, or serve cold. Make-ahead: roast the eggplant and make the tahini sauce separately, then combine with the pomegranate just before serving.