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Roasted Eggplant with Tahini and Pomegranate

Silky roasted eggplant halves under a lemony garlic tahini sauce, finished with juicy pomegranate seeds, parsley and toasted nuts.

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Roasted eggplant halves on a platter with tahini sauce, pomegranate seeds, pine nuts, parsley, chili flakes and molasses, AI-generated imageAI-generated image
At a glance
  • 700 geggplants
  • 80 gpomegranate seeds
  • 60 gtahini
  • 45 glemon juice
  • 30 golive oil
Serves 4

Roasted eggplant with tahini is a simple platter in the style of Mediterranean and Turkish home cooking. The eggplant is roasted until the flesh collapses, then dressed with a pourable sesame sauce and something bright and sharp on top. It works as a meze, a side, or a light main with bread and rice.

Tahini and eggplant are a familiar pairing across the eastern Mediterranean and the Middle East, and pomegranate is a common finishing touch where it grows. The sweet-tart seeds and a little pomegranate molasses cut through the rich sauce.

This version scores the flesh so it cooks evenly and takes on oil and salt. The halves roast cut side down first, on oiled parchment, so they steam, soften and brown without sticking. Allow about 80 minutes from start to finish, because salting, roasting and a short rest all take time. The tahini sauce and nuts are made while the eggplant is in the oven. The sauce is whisked with cold water until pale and smooth, so it pours but still clings.

Roasted Eggplant with Tahini and Pomegranate

Formula & Method
Servings
4
Units
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Ingredients

Eggplant

Tahini sauce

To finish

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Preparation

  1. Step 015 min

    Heat the oven to 220 C (425 F), or 200 C (400 F) fan. Line a large rimmed baking sheet with parchment paper.

  2. Step 025 min

    Halve the eggplants lengthwise. With a small sharp knife, score the cut flesh in a diamond pattern about 2 cm (3/4 in) deep, taking care not to cut through the skin.

  3. Step 0315 min

    Sprinkle the 3 g salt evenly over the cut sides and rub it in. Leave them cut side up for 15 minutes while the oven heats, then blot away the beads of moisture with paper towels.

  4. Step 042 min

    Measure out the 30 g olive oil. Use about 10 g to brush a generous, even film onto the parchment, in four patches the size of the eggplant halves, so the cut sides will sit directly on oil.

  5. Step 053 min

    Brush the remaining oil (about 20 g) over the cut sides, working it into the scored flesh. Place the halves cut side down on the oiled patches of parchment.

  6. Step 0620 min

    Roast for 20 minutes, until the skins look wrinkled and the flesh underneath is starting to brown. Flip the halves cut side up, loosening any stuck spots with a spatula first.

  7. Step 0720 min

    Roast 15 to 25 minutes more, until the flesh is deep golden and completely soft, and a knife slides in with no resistance. The halves should slump when pressed gently. Larger eggplants need the longer time.

  8. Step 084 min

    While the eggplant roasts, toast the pine nuts in a dry small frying pan over medium heat for 3 to 4 minutes, shaking often, until golden and fragrant. Tip them onto a plate right away so they do not burn.

  9. Step 096 min

    Make the sauce: stir the grated garlic, lemon juice and 2 g salt together in a bowl and let stand 5 minutes. Add the tahini and whisk. It will thicken and look stiff at first, which is normal.

  10. Step 103 min

    Whisk in the cold water a spoonful at a time until the sauce turns pale, smooth and thick but pourable, like heavy cream. Taste and add more salt or lemon juice if needed.

  11. Step 115 min

    Let the roasted eggplant cool for about 5 minutes on the tray, then transfer to a platter. Press the centers down lightly with a spoon to open up the flesh.

  12. Step 123 min

    Spoon the tahini sauce over the eggplant. Scatter with pomegranate seeds, toasted nuts, parsley and chili flakes, then drizzle with the pomegranate molasses. Serve warm or at room temperature.

Kitchen notes

  • Serve with flatbread, rice or bulgur, and a tomato and cucumber salad for a full meal.
  • Oil the parchment where the cut sides will sit as well as the flesh. Dry parchment can make the eggplant stick and brown unevenly.
  • Roast the eggplant up to a day ahead. Cool it, then refrigerate within 2 hours of cooking. Bring it to room temperature or rewarm in a 180 C (350 F) oven for 10 minutes before dressing.
  • Leftover roasted eggplant keeps in a covered container in the refrigerator for up to 3 days. The tahini sauce keeps up to 5 days in a sealed jar and thickens as it chills, so whisk in a spoonful of cold water to loosen it.
  • Add the pomegranate seeds, herbs and nuts just before serving so they stay fresh and crisp.
  • Pomegranate molasses is sold in many supermarkets and Middle Eastern grocery stores. If you cannot find it, simply leave it out and let the fresh seeds provide the tartness.
  • For a smoky variation, char whole eggplants over a gas flame or grill until collapsed, then split, season and dress the same way.
  • If the tahini sauce looks grainy or split, whisk in another spoonful of cold water until it comes back together.

Diet and allergens

Suitable for: Vegan, Vegetarian, Gluten-free, Dairy-free.

Contains: sesame, tree nuts.

Labels come from the ingredient list by fixed rules. If you cook for someone with an allergy, check the labels of packaged ingredients such as stock, spice blends, tahini and bread, since brands differ. How labels work.

Frequently asked questions

Do I have to salt the eggplant first?

It is optional but helpful. Salting seasons the flesh through the scoring and draws out some surface moisture, which helps it brown. Blot it dry before oiling so the oil does not slide off.

Why did my tahini sauce get thick and clumpy?

Tahini tightens when liquid is first added. Keep whisking and add cold water a spoonful at a time and it will smooth out into a pale, creamy sauce.

How do I know the eggplant is done?

The skin will be wrinkled and the flesh deep golden, very soft and slumped. A knife or fork should slide into the thickest part with no resistance.

Why oil the parchment as well as the eggplant?

The cut sides sit directly on the paper for the first half of roasting. A film of oil there helps the flesh brown evenly and release cleanly when you flip it.

Can I make this without pomegranate?

Yes. Use chopped tomatoes, a squeeze of lemon and a little extra parsley for freshness. The dish is best when something bright cuts through the rich tahini.

References and sources

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