Roasted Eggplant with Tahini and Pomegranate
Delicious roasted eggplants with tahini, pomegranates, sumac, and cilantro.
Servings: 6 servings
Equipment
- Baron's Pure Tahini Sesame Paste | Rich Creamy Taste for Hummus, Dips & Baba Ghanoush | Kosher, All-Natural, Keto-Friendly Ground Seeds | Vegan, Non-GMO, Gluten- & Peanut-Free | 2 Jars of 16 Oz.
Ingredients
- 2 large eggplants or 4 small eggplants
- ½ cup high quality tahini
- 1 teaspoon sumac
- ½ teaspoon celtic or kosher salt
- ¼ cup chopped cilantro
- ¼ cup pomegranate arils
- 2-3 garlic cloves finely minced
Instructions
- Preheat oven to 350 degrees.
- Wash eggplants well, removing any dirt. Cut eggplants in half, including top and stem. Score inside of eggplants in a grid shape, taking care to not cut through flesh all the way through.
- Lay eggplants on a baking sheet and roast in oven until browned and soft, about 35 minutes.
- When eggplant is soft and browned after about 35 minutes, remove from oven. Let cool until cool enough to hold comfortably.
- With a butter knife or spoon, cut through lines you scored in eggplant to release eggplant flesh from skin, it should be in clumps/chunks.
- Pour tahini, minced garlic, pomegranate seeds, sumac, and olive oil over eggplant. Top with chopped cilantro or mint and serve with crackers, vegetables, pita, or bread to dip!
Nutrition
Serving: 1g | Calories: 308kcal | Carbohydrates: 51g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 131mg | Fiber: 14g | Sugar: 18g
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