Roasted Eggplant with Tahini
A smoky, tender roasted eggplant drizzled with creamy nutty tahini and garnished with fresh herbs and pomegranate seeds.
Ingredients
- •2 medium globe eggplants
- •3 tablespoons extra virgin olive oil
- •1/4 cup tahini paste
- •2 tablespoons fresh lemon juice
- •1 clove garlic, minced
- •2-3 tablespoons ice water
- •1/2 teaspoon kosher salt
- •2 tablespoons fresh parsley, finely chopped
- •2 tablespoons pomegranate seeds
- •1 pinch ground cumin
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Cut the eggplants in half lengthwise and score the flesh in a crisscross diamond pattern, being careful not to pierce the skin.
- 3
Brush the cut sides generously with extra virgin olive oil and season with a pinch of kosher salt.
- 4
Place the eggplant halves cut-side down on the prepared baking sheet and roast for 20 minutes.
- 5
Flip the eggplants cut-side up and roast for another 10 to 15 minutes until the flesh is completely tender and collapsing, and the surface is golden brown.
- 6
While the eggplant roasts, prepare the tahini sauce by whisking together the tahini, fresh lemon juice, minced garlic, and salt in a small bowl.
- 7
Gradually whisk in the ice water one tablespoon at a time until the tahini sauce becomes smooth, pale, and pourable.
- 8
Transfer the hot roasted eggplant to a serving platter, drizzle generously with the prepared tahini sauce, and garnish with chopped parsley, pomegranate seeds, and a light dusting of ground cumin.
💡 Chef tips
- If your tahini seizes up and thickens too much when adding lemon juice, don't worry—just add a few more drops of ice water and whisk vigorously until it smooths out.
- You can make the tahini sauce up to two days in advance and store it in an airtight container in the refrigerator.
- For extra smokiness, you can char the eggplant over an open gas flame before finishing them in the oven.
✅ How it should turn out
The finished dish features melt-in-your-mouth tender eggplant with a rich, smoky flavor, perfectly balanced by the bright, creamy tahini sauce and the pop of tart pomegranate seeds.