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Roasted Aubergine with Tahini and Pomegranate

Name: Roasted Aubergine with Tahini and Pomegranate
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: middle-eastern-general
Ingredients: 2 pcs Eggplant; 20 ml Olive oil; 30 g Tahini; 15 ml Lemon juice; 40 g Pomegranate seeds; 10 g Parsley; 3 g Cumin; 4 g Garlic

Tender roasted eggplant halves with tahini drizzle and pomegranate — Middle Eastern flavours, low-GI.

Total Time

40 min

Prep

10 min

Cook

30 min

Servings

Cuisine

Middle Eastern General

240kcal

Calories

Protein

20g

Carbs

16g

Fat

Fiber

Download Recipe

How to Make It

1
Halve eggplants, score flesh in a crosshatch pattern. Brush with olive oil and cumin.
2
Roast cut-side down at 200°C for 25-30 minutes until very soft.
3
Flip, drizzle with tahini thinned with lemon juice and garlic.
4
Scatter pomegranate seeds and parsley.

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