eggplant with tahini & pomegranate

eggplant with tahini & pomegranate

You might have noticed the humble pomegranate start to hit the shelves at your local fruit and vegie shop. A fruit packed full of nutrients and an abundance of vitamin C. Perfect as we head into the cooler months. Pomegranates also contain a number of phytochemicals, powerful antioxidants which can help reduce inflammation.

Print Recipe
eggplant with tahini & pomegranate
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Tahini Dressing
To serve
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Tahini Dressing
To serve
Instructions
  1. Preheat oven to 180°C and line a baking tray with baking paper.
  2. Slice the eggplants in half and knife lattice slits on the flesh side. Generously drizzle over the olive oil, rub the olive into the flesh and outside of the eggplant. Lay the eggplant halves, flesh facing up on the baking tray, and then drizzle over the maple syrup and season with salt and pepper.
  3. Bake in the oven for approximately 30 minutes, until the flesh is soft.
  4. While the eggplants are cooking, in a bowl, mix together the tahini, yoghurt, water, maple & lemon juice. Mix well, you may need to add a touch more water to get a drizzle consistency.
  5. Once the eggplants are cooked, remove them from the oven and allow to cool for a few minutes. To serve, drizzle over the tahini yoghurt dressing, sprinkle with pomegranates and parsley.

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