Roasted Eggplant with Pomegranate

Name: Roasted Eggplant with Pomegranate
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 large aubergines, halved lengthways; 4 tbsp olive oil; 3 tbsp tahini; 2 tbsp pomegranate molasses; seeds of 1 pomegranate to serve; 50g pine nuts, toasted; 1 handful fresh parsley and mint; 1 tsp sumac

Roasted aubergine with tahini, pomegranate molasses and seeds — simple, beautiful and deeply flavoured.

Total time

55 min

Prep

10 min

Cook

45 min

Difficulty

easy

Cuisine

Mediterranean

vegetarianvegangluten-free

Ingredients

3 largeaubergines, halved lengthways

4 tbspolive oil

3 tbsptahini

2 tbsppomegranate molasses

seeds of 1 pomegranateto serve

50gpine nuts, toasted

1 handfulfresh parsley and mint

1 tspsumac

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.

Calories

376

Protein

Fat

28.8g

Carbs

29.4g

Fiber

11.9g

Sodium

21mg

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