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Roasted Eggplant with Pomegranate
Roasted aubergine with tahini, pomegranate molasses and seeds — simple, beautiful and deeply flavoured.
Ingredients
Instructions
Score aubergine flesh in a crosshatch pattern, brush with olive oil.
Roast cut side down at 200C for 30 minutes until very tender.
Flip and roast cut side up 10 more minutes until golden.
Thin tahini with water to a drizzleable consistency.
Arrange roasted aubergines on a platter.
Drizzle with tahini and pomegranate molasses.
Scatter with pomegranate seeds, pine nuts and herbs.
Dust with sumac and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
