Roasted Aubergine with Tahini & Pomegranate
A vibrant and flavorful side dish featuring tender, thinly sliced roasted aubergine drizzled with a bright lemon-tahini-olive oil sauce, and garnished with juicy pomegranate seeds and fresh parsley. It's a delightful blend of textures and tastes, perfect for any meal.
Ingredients
- •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)
- •0.25 tsp Black Pepper (freshly ground)
- •0.33 cup Tahini (good quality, stirred well)
- •3 tbsp Lemon Juice (freshly squeezed)
- •2 tbsp Olive Oil (for tahini sauce)
- •3-4 tbsp Cold Water (as needed to thin sauce)
- •1 clove Garlic (minced (optional))
- •0.25 tsp Salt (for tahini sauce, or to taste)
- •0.5 cup Pomegranate Seeds (from about 1 small pomegranate)
- •0.25 cup Fresh Parsley (chopped, for garnish)
Instructions
- 1.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Time: 5 min - 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.
Time: 5 min - 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.
Time: 2 min - 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.
Time: 18 min - 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.
Time: 5 min - 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.
Time: 3 min - 7.
Serve immediately and enjoy this delightful side dish!
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.
Recipe from TheCookbook.ai
Created by Christina Adamidou