1/2
Grilled Eggplant with Garlic Tahini Sauce
270
Calories/half piece/cup2
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
mezete garlic Tahini Sauce
1 Eggplant
2 Garlic cloves, crushed
½ Teaspoon red hot sauce (optional)
½ Teaspoon pomegranate molasses
1 Teaspoon lemon juice
2 Tbsp olive oil
½ Tbsp paprika
Pinch of cumin
Italian herbs
Walnuts, Chopped
Pomegranate and parsley for garnishing
How to make
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Step 1
Cut the eggplant in half lengthwise without peeling
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Step 2
Mix the paprika, mashed garlic, chili, pomegranate molasses, lemon juice, olive oil, cumin, Italian spices, salt and black pepper, and spread it over the eggplant
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Step 3
Roast the eggplant for about half an hour at a temperature of 200°C
Garnish
Garnish with mezete tahini sauce, chopped walnuts, pomegranate, and parsley.
