Creators
Samantha & Chris Mener
Description
This roasted eggplant dish features a rich tahini sauce and is topped with sweet pomegranate seeds and toasted pine nuts, creating a delightful combination of flavors and textures.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Coriander | 1/12 tsp | |
Cumin | 1/12 tsp | |
Eggplant | 1 1/3 | large, sliced ¼ inch thick |
Garlic | 1 1/3 clove | |
Honey | 2 1/3 tbsp | |
Lemon Juice | 1 1/3 tbsp | |
Lemon Zest | 2/3 tsp | |
Olive Oil | 1 1/3 tbsp | |
Pine Nuts | 2/9 cup | toasted |
Pomegranate Seeds | 1/3 cup | |
Salt | 1/3 tsp | plus more for seasoning eggplant |
Water | 1/6 cup |
PREPARATION
- Cut the eggplants crosswise into ½ inch thick slices and arrange on 2 racks, each placed over a rimmed baking sheet
- Brush both sides of eggplant with olive oil
- Season both sides of the eggplant slices with salt and refrigerate for at least an hour to sweat.
- Once sweating time is over, preheat oven to 350 °F ( 177 °C)
- Roast eggplant for 30 minutes or until tender and browning on the edges.
- While eggplant roasts, combine coriander, cumin, garlic and tahini in blender
- Place blended sauce in a bowl and slowly whisk in water until sauce is smooth and pourable
- Once eggplant has cooled, pour tahini sauce over each one
- Drizzle with honey, sprinkle with pomegranate seeds and toasted pine nuts
SUGGESTIONS
- I strongly suggest you toast the pine nuts before adding them to the dish. I tried them both ways and much preferred the toasted flavor.
- Eat the skin! Eggplant skin is a fabulous source of an antioxidant called nasunin which protects cell membranes from damage and helps eliminate the buildup of plaque in blood vessels.