Moroccan Roasted Eggplant with Pomegranate and Tahini

Name: Moroccan Roasted Eggplant with Pomegranate and Tahini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g Eggplant; 60 ml Olive oil; 5 g Ground cumin; 5 g Smoked paprika; 5 g Salt; 2 g Freshly ground black pepper; 2 cloves Garlic, minced; 60 g Tahini; 30 ml Freshly squeezed lemon juice; 30-60 ml Water (for sauce); 1 large Pomegranate, deseeded; 15 g Fresh parsley or mint, chopped

Difficulty

easy

Time

45m

Price Category

average

Calories

Medium

This Moroccan roasted eggplant recipe is a true culinary journey, bringing the rich aromas of the Middle East to your table. The tender, spiced eggplant perfectly harmonizes with the sweet-sour taste of fresh pomegranate and the silky smoothness of the creamy tahini sauce. It's an easy-to-make yet elegant dish that works wonderfully as a side or a light main course. Give it a try if you're craving something special, full of flavors and textures!

Steps

Prepare Eggplant

Preheat your oven to 200°C (180°C fan-assisted). Cut the eggplants into 1-1.5 cm thick rounds or cubes. In a large bowl, toss them with olive oil, ground cumin, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet lined with parchment paper.

Roast Eggplant

Roast the eggplants in the preheated oven for 25-30 minutes, or until golden brown and tender. Flip them halfway through to ensure even cooking.

Make Tahini Sauce

While the eggplant roasts, prepare the tahini sauce. In a small bowl, whisk together the tahini, minced garlic, and lemon juice. Gradually add water, stirring continuously, until you achieve a creamy, pourable sauce. Season with salt to taste.

Serve

Remove the roasted eggplant from the oven and arrange it on a serving platter. Drizzle generously with the tahini sauce, then sprinkle with pomegranate seeds and chopped fresh parsley or mint. Serve warm or at room temperature.

	Per 100g	Per Serving 250g
Calories	180 kcal	450 kcal
Protein	5g	12.5g
Fat	12g	30g
Carbohydrate	15g	37.5g
Fiber	6g	15g
Sugar	9g	22.5g

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vegetables

vegan

roasted

everyday

side dish

soft

Moroccan

all seasons

Hot

Moroccan Roasted Eggplant with Pomegranate and Tahini

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Eggplant

Roast Eggplant

Make Tahini Sauce

Serve

Extra Tips

► Before roasting, salt the eggplant slices and let them sit for 15 minutes, then pat dry to reduce bitterness and achieve a crispier texture.

► Adjust the consistency of the tahini sauce by adding water gradually until you reach your desired creamy texture.

► For extra texture and flavor, sprinkle with toasted sesame seeds or slivered almonds before serving.

Nutrition