SarahThis Mediterranean roasted eggplant lunch recipe with pomegranates and tahini is a simple roasted recipe which has a great taste to enjoy a delicious lunch. Make a delicious Mediterranean-style dish with fresh parsley, tahini and a sprinkle of za’atar spice.
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If you want to eat Mediterranean food then eggplant is one of the favorite and delicious ingredient and frequently used in Mediterranean dishes for healthy diet food.
This roasted eggplant recipe actually from eastern Mediterranean and in Jerusalem particularly. I used a little a bit of olive oil in the recipe to fry the eggplant but traditionally it was fried until charred brown. The result is a creamy, sweet roasted eggplant after my adding. Tahini sauce gives it a special taste and makes it more delicious.
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| Servings | Prep Time | Cook Time | Passive Time |
| 6 | 30minutes | 40minutes | 1:10hours |
| Servings | Prep Time |
| 6 | 30minutes |
| Cook Time | Passive Time |
| 40minutes | 1:10hours |
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Nutrition Facts
How to Make Mediterranean Roasted Eggplant Lunch Recipe With Pomegranates and Tahini
Amount Per Serving
Calories 74 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 329mg 14%
Potassium 301mg 9%
Total Carbohydrates 11g 4%
Dietary Fiber 4g 16%
Sugars 5g
Protein 2g 4%
Vitamin A 31%
Vitamin C 46%
Calcium 2%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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- Place the sliced eggplant on a large tray lined with paper towel. Sprinkle with salt. Leave for 30 minutes so that the eggplant will "sweat out" it's bitterness.
- Preheat the oven to 400 degrees F.
- Pat the eggplant slices dry and arrange on a lightly oiled baking sheet. Brush the top of the eggplant slices with olive oil. Bake in the 400 degrees F heated oven for 35-40 minutes, or until the eggplant turns a nice golden brown.
- Meanwhile, make the tahini sauce according to this recipe.
- When the eggplant is ready, remove from the oven. There should not be too much excess oil, but if you like, you can carefully place the eggplant slices on a tray lined with paper towel to drain.
- Arrange the eggplant slices on a serving tray. Sprinkle with za'atar. Spoon some of the tahini sauce on top, and place the rest of it in a small bowl to serve. Finally, top the eggplant slices with the fresh parsley, pomegranate arils, and toasted pine nuts.
- Serve with warm store-bought or homemade pita bread.
Serve and Enjoy with your family.
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