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Baked Eggplant with Tahini & Pomegranate

20 November 2019
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This side dish is inspired by the great Yotam Ottolenghi and has those classic Middle Eastern flavours. The combination of baked eggplant with tahini, dukkah and pomegranate is a tastebud sensation. You can whip this dish up in less than 30 minutes. 

Time to cook: 30 minutes

Serves: 4, as a side


  • 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)


  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.

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