Looking for a delicious and healthy vegetarian dish? Look no further than this roasted eggplant with tahini and pomegranate recipe. Not only is it easy to make, but it's also packed with flavor and nutrients.
Ingredients:
- 2 large eggplants
- 4 tablespoons of tahini
- 2 tablespoons of lemon juice
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of cumin powder
- 1/4 teaspoon of paprika
- 1/2 cup of pomegranate seeds
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of olive oil
The first step is to preheat your oven to 400°F. Cut the eggplants in half lengthwise and score the flesh with a knife. Brush the eggplant halves with olive oil and sprinkle with salt, cumin powder, and paprika. Place them on a baking sheet with the flesh side facing up and bake for 30-35 minutes, or until the flesh is soft and golden brown.While the eggplants are roasting, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt until smooth. If the sauce is too thick, you can add a little bit of water to thin it out.
Once the eggplants are done roasting, remove them from the oven and let them cool for a few minutes. Drizzle the tahini sauce over the eggplant halves and sprinkle with pomegranate seeds and chopped parsley. Serve immediately and enjoy!
