1/2
Grilled Eggplant with Garlic Tahini Sauce
127
Calories/per 100g2
ServesThe perfect balance between crunchy walnuts, pomegranate, and roasted eggplant, with a creamy texture on the inside, garnished with our gourmet garlic tahini sauce, we recommend this sharp flavorful dish for spicy food lovers.
Ingredients
1 Cup mezete Garlic Tahini Sauce (plus extra for garnish)
1 Eggplant
2 Garlic Cloves, crushed
½ Tsp Red Hot Sauce (optional)
½ Tsp Pomegranate Molasses
1 Tsp Lemon Juice
2 Tbsp Olive Oil
½ Tbsp Paprika
Pinch of Cumin
½ Tsp Italian Herbs
Salt and Black Pepper, to taste
Chopped Walnuts, Pomegranate Seeds, and Fresh Parsley for Garnish
How to make
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Step 1. Prepare the Eggplant:
Cut the eggplant in half lengthwise without peeling it.
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Step 2. Make the Marinade:
In a bowl, mix the crushed garlic, paprika, red hot sauce (if using), pomegranate molasses, lemon juice, olive oil, cumin, Italian herbs, salt, and black pepper. Spread this mixture evenly over the cut sides of the eggplant.
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Step 3. Roast the Eggplant:
Place the eggplant halves on a baking sheet, cut side up, and roast in the oven at 200°C for 30 minutes, or until tender and golden brown.
Garnish
Drizzle mezete Garlic Tahini Sauce over the roasted eggplant. Sprinkle with chopped walnuts, pomegranate seeds, and fresh parsley before serving.
