Vegan Eggplant with Tahini recipe

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Ingredients

2 large eggplants
¼ cup tahini
2 lemons, juiced
1 clove garlic, grated
2 tablespoons pomegranate molasses, divided
salt
1 tablespoon extra-virgin olive oil, or more to taste
½ bunch fresh parsley, chopped

Nutrition Info

123.1 calories
carbohydrate: 15.5 g
cholesterol: : -
fat: 6.6 g
fiber: 8.7 g
protein: 4.2 g
saturatedFat: 0.9 g
servingSize: -
sodium: 44.7 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife.

  3. Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour.

  4. Peel eggplant and cut flesh into large cubes. Place into a bowl.

  5. Mix tahini, lemon juice, and grated garlic in a cup. Add 1 tablespoon pomegranate molasses and salt, mix well. Pour tahini sauce over eggplant and mix well. Drizzle with remaining 1 tablespoon pomegranate molasses and olive oil. Sprinkle parsley on top.

Recipe Yield

6 servings

Recipe Note

This is one of my favorite dishes I make at least once a week. I ate a similar version at a friend's house who recreated it after eating it at a Syrian family's house and then made my own version at home. I usually roast the eggplant the day before or in the morning and then I can make the dish quickly when it's time to eat. I usually serve it with bread. It keeps well in the fridge as well for a yummy lunch the next day.

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