Middle Eastern Eggplant
Delight your taste buds with this vibrant and flavorful Middle Eastern Eggplant recipe, a perfect blend of simplicity and sophistication. Tender oven-roasted eggplant halves are infused with aromatic spices like cumin, coriander, and smoked paprika, then elevated with a creamy tahini drizzle. The dish is brought to life with bursts of fresh pomegranate seeds, toasted pine nuts, and a sprinkle of parsley for a stunning finish. Whether served warm or at room temperature, this recipe is a true celebration of Middle Eastern cuisine and makes an excellent centerpiece for vegetarian meals or mezze platters. Ready in under an hour, it’s a healthy, gluten-free dish that’s as visually striking as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large eggplants
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 minced garlic cloves
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 0.25 cup pomegranate seeds
- 2 tablespoons fresh parsley
- 2 tablespoons toasted pine nuts
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern, being careful not to cut through the skin.
Brush the cut sides of the eggplants generously with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt. Place them cut-side down on the prepared baking sheet.
Roast the eggplants in the oven for 35-40 minutes, or until the flesh is soft and caramelized.
While the eggplants are roasting, heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Add the minced garlic and sauté for 1 minute, then stir in the cumin, coriander, and smoked paprika. Cook for another 30 seconds, then remove from heat.
In a small bowl, whisk together the tahini, lemon juice, water, and a pinch of salt until smooth and creamy. Adjust the consistency with more water if necessary.
Once the eggplants are done roasting, transfer them to a serving platter cut-side up. Spoon the spiced garlic oil evenly over the flesh.
Drizzle the tahini sauce over the eggplants, then garnish with pomegranate seeds, chopped parsley, and toasted pine nuts.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 34.7 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3643 mg | 280% | |
| Iron | 16078.4 mg | 89324% | |
| Potassium | 2713 mg | 58% | |
*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.
