This lovely roasted eggplants recipe with a delicious tahini dressing is inspired by Natasha Corret and her amazing cookbook βHonestly Healthyβ.
On one side I love eggplants. On the other side, I am a big fan of Tahini. Combine those 2 flavorful middle eastern’s ingredients and it is a hit. I enjoy to add some pomegranate seeds on top, for their bittersweet flavor and their crunchy texture ! But not only. A delicious addition of basil leaves and pine nuts makes this dish even more fantastic !
On top of that, the roasting’s effect in this recipe enhances the natural sweetness and flavors of eggplants. So tasty and healthy !
Roasting eggplants is really easy. Either you choose to use a pan and you grill your eggplant slices on both sides for about 20 minutes. Another option if you are busy, is to use the oven and roast the eggplant slices for about 35 minutes or until golden brown.
This roasted eggplants recipe is very easy to cook and you can eat it with a green salad or as a side dish or even as it is.
About those 3 main ingredients : eggplants, pomegranate et tahini
As you know, I live in Bahrain where eggplants, pomegranate & tahini are very popular !
Those ingredients are even regularly used together for Baba Ganoush. It is an eggplant dip, so delicious! I have a lovely handmade Baba Ganoush recipe on the blog if you want to try it out !
Top Tip about pomegranate seeds
Pomegranate is a super healthy fruit !
First of all, it’s full of Vitamin C and it provides a lot of antioxidants. To know more about this powerhouse fruit, have a look at their numerous benefits.
I love to integrate pomegranate to my meals and drinks as often as possible : in my smoothie, freshly juiced or sprinkled over a salad for a sweet taste. It is great to enhance your detox water too.
Check as well my lovely Black Rice Pomegranate Salad recipe or my Tahini Dill Dressing with pomegranate seeds.
Healthy roasted eggplants and…
Delicious, flavorful, quick & gorgeous !
If you make it
If you make the roasted eggplants, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
ROASTED EGGPLANTS RECIPE
INGREDIENTS
EGGPLANTS
- 2 eggplants medium size
- 3 tbsp pine nuts
- 1 handful basil leaves
- Β½ cup fresh pomegranate seeds
- Himalayan salt & fresh ground black pepper to taste
- 1-2 tbsp olive oil for brushing
DRESSING
- 3 tbsp tahini
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 5 tbsp hot water (or more if it is not liquid enough)
- 1 garlic clove, crushed
- 1 tsp coriander powder
- Himalayan salt & fresh ground black pepper to taste
INSTRUCTIONS
EGGPLANTS
- Cut the eggplant in 1 cm thick slices. Brush both sides with some olive oil and sprinkle it with some Himalayan salt and fresh ground pepper.
- Grill the eggplant slices in a pan on both sides until golden brown (20-25 min) or roast it for 25 min in the oven by 220 C until soft and golden brown.
- Take a small pan and roast the pine nuts until slightly brown.
DRESSING
- Place all ingredients in a small blender or in a bowl and whisk all of them together until smooth.
- Place the eggplant slices on a plate and drizzle with the tahini dressing. Sprinkle pomegranate seeds and roasted pine nuts over the eggplants. Decorate with some basil leaves.
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