Grilled Eggplant Drizzled with Multiple Middle Eastern Flavours
Elevate your vegetable game with this recipe for Grilled Eggplant Drizzled with Multiple Middle Eastern Flavours, a dish that's as vibrant as it is delicious. Perfectly charred eggplant slices serve as the base for layers of irresistible flavor—creamy tahini dressing, sweet and tangy pomegranate molasses, and the fragrant, herby touch of za'atar. Garnished with fresh parsley and jewel-like pomegranate seeds, this recipe brings bold Middle Eastern-inspired ingredients together in a stunning presentation. Quick and easy to prepare with just 15 minutes of prep, this dish can be served as a healthy appetizer, a side dish, or a light vegetarian main course. Pair it with a dollop of yogurt for extra creaminess, and enjoy a culinary journey packed with texture and depth. Perfect for summer grilling or a crowd-pleasing party platter, this recipe guarantees to be a showstopper!
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Recipe Information
Ingredients
- 2 large Eggplant
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 2 small Garlic cloves
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice
- 2 tablespoons Pomegranate molasses
- 1 teaspoon Za'atar
- 2 tablespoons Fresh parsley
- 3 tablespoons Pomegranate seeds
- 4 tablespoons Plain yogurt (optional, for serving)
Instructions
Slice the eggplants into ½-inch thick rounds. Sprinkle both sides of each slice with 1 teaspoon of salt and let sit for 10 minutes. Pat dry with a paper towel to remove bitterness.
Brush both sides of the eggplant slices generously with 3 tablespoons of olive oil.
Preheat your grill or grill pan to medium-high heat. Place the eggplant slices on the grill and cook for 4-5 minutes on each side, or until they have softened and have visible grill marks. Remove and set aside.
Mince the garlic cloves and mix them with tahini, lemon juice, and 1 tablespoon of olive oil in a small bowl. Stir until smooth. If the mixture is too thick, add a teaspoon of water to reach drizzling consistency.
Arrange the grilled eggplant slices on a serving platter. Drizzle the tahini dressing evenly over the top.
Drizzle 2 tablespoons of pomegranate molasses over the eggplant for a sweet and tangy flavor.
Sprinkle the eggplant with 1 teaspoon of za'atar for a herby, earthy finish.
Garnish with chopped parsley and pomegranate seeds for a burst of color and freshness.
Serve immediately, optionally paired with a dollop of plain yogurt on the side.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 144.1 g | 52% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 101.3 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 3742 mg | 288% | |
| Iron | 16076.4 mg | 89313% | |
| Potassium | 3505 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
