Roasted Aubergine with Tahini & Pomegranate

• •2 medium Aubergine (Eggplant) (about 1.5 lbs total, thinly sliced crosswise into 1/4-inch rounds)
• •3 tbsp Olive Oil (for roasting aubergine)
• •0.5 tsp Salt (or to taste)
• •0.3 tsp Black Pepper (freshly ground)
• •0.3 cup Tahini (good quality, stirred well)
• •3 tbsp Lemon Juice (freshly squeezed)
• •2 tbsp Olive Oil (for tahini sauce)
• •3 tbsp Cold Water (as needed to thin sauce)
• •1 clove Garlic (minced (optional))
• •0.3 tsp Salt (for tahini sauce, or to taste)
• •0.5 cup Pomegranate Seeds (from about 1 small pomegranate)
• •0.3 cup Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Wash the aubergine and slice it crosswise into thin 1/4-inch rounds. In a large bowl, toss the aubergine slices with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.

3. 3

   Arrange the aubergine slices in a single layer on the prepared baking sheet. Ensure they are not overlapping to allow them to roast evenly.

4. 4

   Roast for 10 minutes. Then, carefully flip each aubergine slice to the other side to prevent burning and ensure even browning. Continue roasting for another 8-10 minutes, or until the aubergine is tender and lightly golden brown.

5. 5

   While the aubergine roasts, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, 2 tablespoons of olive oil, minced garlic (if using), and 1/4 teaspoon of salt. Gradually add cold water, 1 tablespoon at a time, whisking continuously until the sauce reaches a smooth, pourable consistency. It should be thick enough to cling to the aubergine but thin enough to drizzle.

6. 6

   Once the aubergine is roasted, transfer it to a serving platter. Drizzle generously with the prepared tahini sauce. Garnish with a sprinkle of fresh pomegranate seeds and chopped parsley.

7. 7

   Serve immediately and enjoy this delightful side dish!

Chef's Tips

• 💡Slicing the aubergine thinly and uniformly is key for even cooking and a tender texture.
• 💡Don't overcrowd the baking sheet; roast in batches if necessary to ensure the aubergine roasts rather than steams.
• 💡Taste the tahini sauce and adjust lemon, salt, or water as needed to suit your preference. Some like it tangier, others creamier.