Spicy Roasted Eggplant with Tahini and Pomegranate
65% автентично · Middle Eastern-inspired
A creative twist on the classic, incorporating a hint of spice and the sweet-tart burst of pomegranate seeds for a more complex flavor profile.
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Съставки
- Large eggplants2
- Tahini1/3 cup
- Lemon juice3 tbsp
- Garlic cloves1
- Water2 tbsp
- Olive oil2 tbsp
- Red pepper flakes1/4 tsp (or to taste)
- Saltto taste
- Black pepperto taste
- Pomegranate seeds1/4 cup
- Fresh mint leaves, chopped (for garnish)1 tbsp
Стъпки
- 1
Preheat oven to 400°F (200°C).
- 2
Wash eggplants and cut them into thick rounds or halves.
- 3
Toss eggplant pieces with olive oil, salt, pepper, and red pepper flakes.
- 4
Spread on a baking sheet and roast for 30-40 minutes, flipping halfway, until tender and caramelized.
- 5
While eggplant roasts, prepare the tahini sauce: whisk tahini, lemon juice, minced garlic, salt, and pepper.
- 6
Gradually whisk in water until smooth and creamy.
- 7
Arrange roasted eggplant on a serving platter.
- 8
Drizzle generously with the tahini sauce.
- 9
Scatter pomegranate seeds and chopped mint over the top. Serve warm.
