Roasted Eggplant With Tahini Recipes

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VEGAN EGGPLANT WITH TAHINI



Vegan Eggplant with Tahini image

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.

Provided by barbara

Categories     Appetizers and Snacks

Time 2h

Yield 6

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife.
  • Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour.
  • Peel eggplant and cut flesh into large cubes. Place into a bowl.
  • 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.

Nutrition Facts : Calories 123.1 calories, Carbohydrate 15.5 g, Fat 6.6 g, Fiber 8.7 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 44.7 mg, Sugar 5.4 g

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