Description
This recipe features tender roasted eggplant seasoned with smoked paprika and garlic, drizzled with a creamy lemon-tahini sauce, and topped with a vibrant pomegranate-mint gremolata, offering a healthy and satisfying vegetarian dinner option.
Ingredients
Scale
- 2 large eggplants (700 g)
- 0.25 cup extra virgin olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1.5 teaspoons fine sea salt (0.5 teaspoon for drizzle)
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup tahini (stirred well)
- 2 tablespoons fresh lemon juice
- 0.25–0.375 cup cold water
- 0.5 teaspoon grated fresh garlic
- 0.5 cup fresh pomegranate arils
- 2 tablespoons finely chopped fresh mint leaves
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 0.5 teaspoon lemon zest
Instructions
- Prepare Eggplant and Season: Preheat oven to 395F (200C). Line two large baking sheets with parchment paper. Slice eggplants into 0.6 inch (1.5 cm) thick rounds or half-moons. In a small bowl, whisk together 0.25 cup olive oil, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon fine sea salt, and 0.5 teaspoon black pepper. Arrange eggplant slices in a single layer on prepared sheets and brush generously with the seasoned oil mixture on both sides.
- Prepare Lemon-Tahini Drizzle: In a small bowl, combine 0.25 cup tahini, 2 tablespoons fresh lemon juice, 0.5 teaspoon grated fresh garlic, and 0.5 teaspoon fine sea salt. Whisk vigorously. Gradually add 0.25 to 0.375 cup cold water, starting with 0.25 cup, whisking continuously until smooth and pourable.
- Bake Eggplant Slices: Bake the prepared eggplant slices in the preheated oven for 25-35 minutes, flipping them halfway through. Bake until deeply golden brown, tender, and slightly charred at the edges.
- Craft Pomegranate-Mint Gremolata: In a separate small bowl, gently combine 0.5 cup fresh pomegranate arils, 2 tablespoons finely chopped fresh mint leaves, 2 tablespoons finely chopped fresh flat-leaf parsley, and 0.5 teaspoon lemon zest.
- Assemble and Serve: Arrange the warm, roasted eggplant slices on a large serving platter. Drizzle the Lemon-Tahini Drizzle generously over the eggplant. Finally, sprinkle the Pomegranate-Mint Gremolata evenly over the sauced eggplant before serving.
Notes
Use two baking sheets for eggplant to prevent steaming and ensure charred edges. For the tahini drizzle, add extra cold water if it is too thick, 1-2 tablespoons at a time, to achieve a smooth, pourable consistency.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1-2 eggplant slices (approx. 150 g)
- Calories: 380 calories
- Sugar: 18 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: easy dinner, vegetarian, eggplant, roasted, tahini, pomegranate, mint, healthy, Mediterranean, weeknight meal