Baked Eggplant with Tahini & Pomegranate

I absolutely love whipping up this side dish inspired by the great Yotam Ottolenghi whenever I’m having people over for dinner! It’s one of my favourite recipes from the App – I love it so much I just had to share! It is packed with classic Middle Eastern flavours, not to mention seriously easy to make – and takes less than 30 minutes! The combination of baked eggplant with tahini, dukkah and pomegranate is a tastebud sensation!

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

  1. Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper.
  2. 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.
  3. To make the dressing, combine the tahini, maple syrup, harissa and filter water in a small bowl. Whisk until smooth.
  4. 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.

You can find this recipe, along with over 450 more, in the App – give it a go for some food inspo today!

You may also like

Sticky Date Pudding Breakfast Oats

Posted on November 7, 2019

One Pan Chicken

One Pan Cajun Chicken & Roasted Veg

Posted on October 24, 2019

Healthy Mac & Cheese

Posted on November 28, 2019

Previous PostEating Seasonally - What is it and why should we be doing it?
Next Post7 tips to squash those post-dinner sugar cravings

SIGN UP TO MY WEEKLY NEWSLETTER