Mediterranean-Style Roasted Eggplant Recipe
A delicious Mediterranean-Style Roasted Eggplant Recipe perfect for a side or appetizer, featuring roasted eggplant topped with tahini, parsley, and pomegranate.
Equipment
- oven
- Baking Sheet
- Paper towels
- spatula
Ingredients
- 1 large eggplant sliced into ¾-inch to 1-inch rounds
- Kosher salt
- Extra Virgin Olive Oil preferably Private Reserve Greek
- Seasoning of your choice e.g., za’atar and sumac
- ½ cup chopped fresh parsley
- ½ cup pomegranate arils seeds
- handful toasted pine nuts
For Tahini Sauce
- Tahini Sauce Make according to the linked recipe
Instructions
- Sprinkle both sides of eggplant slices with kosher salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to “sweat.”
- Meanwhile, arrange a rack in the middle of the oven and preheat to 400 degrees F. Make the tahini sauce according to the linked recipe and set aside for now.
- Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. Arrange eggplant slices on a lightly-oiled baking sheet and roast in the heated oven for 20 minutes, turn over and roast for another 10 to 15 minutes or until golden brown.
- When ready, remove from oven and arrange on a serving platter. Sprinkle with seasoning of choice, drizzle with tahini or serve on the side. Top with fresh parsley, pomegranate arils, and toasted pine nuts.
- Serve this roasted eggplant as a vegan side or as an appetizer, great on top of warm pita or your favorite crusty bread.
Notes
If you want the roasted eggplant slices to be crisper, opt for thinner slices and watch the roasting time. Store roasted eggplant in the fridge in an airtight container for up to 4 days.
Nutrition
Serving: 1servingCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 10mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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