Roasted Eggplant with Tahini and Pomegranate

Whole eggplants roasted until creamy, topped with lemony tahini, pomegranate seeds and parsley.

50 min 4 servings Easy israeli

Ingredients

• 2 pcs large eggplants
• 4 tbsp raw tahini
• 3 tbsp lemon juice
• 4 tbsp water
• 1 clove garlic
• 0.5 tsp salt
• 2 tbsp olive oil
• 0.5 cup pomegranate seeds
• 0.25 bunch fresh parsley

Steps

1. Heat the oven to 230 degrees Celsius and line a baking tray with baking paper.
2. Prick each of the 2 eggplants in 5 places with a fork so steam can escape.
3. Place the eggplants on the tray and roast for 40 minutes, turning them once halfway.
4. The eggplants are ready when the skin is wrinkled and the flesh feels very soft when pressed.
5. While they roast, put 4 tbsp of tahini and 1 crushed garlic clove in a bowl.
6. Add 3 tbsp of lemon juice and 0.5 tsp of salt and stir.
7. Add 4 tbsp of water, one spoonful at a time, stirring until the sauce is smooth and pourable.
8. Let the roasted eggplants cool for 10 minutes.
9. Cut each eggplant open lengthwise.
10. Place them on a plate and press the flesh down gently with a fork.
11. Spoon the tahini sauce over the eggplants and drizzle with 2 tbsp of olive oil.
12. Sprinkle with 0.5 cup of pomegranate seeds and 0.25 bunch of chopped parsley, then serve warm.