Looking for a simple yet flavour-packed side? This roasted eggplant with tahini and pomegranate is the perfect combination of healthy fats, fibre, and antioxidants. The eggplant provides a rich source of plant-based fibre, while the tahini offers a boost of calcium and healthy fats for glowing skin. Topped with refreshing mint and crunchy dukkah, this dish will be a crowd-pleaser at your next meal.
Time to cook: 30 minutes, Serves: 4, as a side
Ingredients:
- 3 eggplants, sliced into quarters
- 3 tbsp extra virgin olive oil
- sea salt
For the dressing:
- 4 tbsp tahini dip or hulled tahini
- 1 tbsp maple syrup
- ¼ tsp ground harissa spice mix
- 2 tbsp filtered water
To serve:
- ¼ cup (40g) pomegranate arils
- ½ bunch mint leaves, chopped
- 2 tbsp dukkah spice (optional)
Method:
- Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper.
- Place the eggplant quarters on the lined tray and drizzle with the extra virgin olive oil until well coated. Season generously with sea salt. Place in the oven to roast for 25-30 minutes.
- To make the dressing, combine the tahini, maple syrup, harissa and filter water in a small bowl. Whisk until smooth.
- Once the eggplant is golden and caramelised, transfer the quarters to a serving platter. Drizzle over the tahini dressing and top with the pomegranate arils, mint leaves and dukkah, if using.
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