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Mediterranean Roasted Eggplant Recipe

Mediterranean Roasted Eggplant Recipe
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★★★★★

4.7 from 7 reviews

This Mediterranean Roasted Eggplant recipe is a delightful dish featuring tender eggplant slices roasted to golden perfection and topped with a flavorful combination of pomegranate arils, fresh parsley, and toasted pine nuts. Drizzled with a creamy tahini sauce, this dish is a perfect blend of savory and sweet flavors.

Ingredients

Scale

Eggplant:

  • 1 large eggplant, sliced into 3/4-inch to 1-inch rounds
  • Kosher salt
  • Extra Virgin Olive Oil (I used Private Reserve Greek extra virgin olive oil)
  • Seasoning of your choice (I used a generous sprinkle of za’atar and sumac)

Additional Toppings:

  • 1/2 cup chopped fresh parsley
  • 1/2 cup pomegranate arils (seeds)
  • Handful of toasted pine nuts

Tahini Sauce:

  • Make this Tahini Sauce Recipe

Instructions

  1. Prep Eggplant: Sprinkle both sides of eggplant slices with kosher salt and allow them to sweat for 30 minutes on paper towels.
  2. Preheat Oven: Preheat oven to 400 degrees F and prepare the tahini sauce.
  3. Roast Eggplant: Pat dry the eggplant slices and brush with olive oil. Roast for 20 minutes, flip, and roast for another 10-15 minutes until golden.
  4. Assemble: Arrange roasted eggplant on a platter, season, drizzle with tahini, and top with parsley, pomegranate arils, and pine nuts.
  5. Serve: Enjoy as a side or appetizer with pita or crusty bread.

Notes

  • For added flavor, feel free to experiment with different seasonings and herbs.
  • Adjust the roasting time based on the thickness of your eggplant slices.
  • Ensure the eggplant is well-drained after roasting for optimal texture.

Nutrition

Keywords: Mediterranean, Roasted Eggplant, Pomegranates, Tahini, Vegan, Appetizer, Side Dish

Find it online: https://foodbylina.com/mediterranean-roasted-eggplant-recipe/