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!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Roast the eggplants in the oven for 35-40 minutes, or until the flesh is soft and caramelized.

Step 5

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.

Step 6

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.

Step 7

Once the eggplants are done roasting, transfer them to a serving platter cut-side up. Spoon the spiced garlic oil evenly over the flesh.

Step 8

Drizzle the tahini sauce over the eggplants, then garnish with pomegranate seeds, chopped parsley, and toasted pine nuts.

Step 9

Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	1162.2 grams (1162.2g)

Amount per serving	% Daily Value*
Calories	1216

Total Fat 97.80g	125%
Saturated Fat 14.40g	72%
Polyunsaturated Fat 5.30g
Cholesterol 0mg	0%
Sodium 2446mg	106%
Total Carbohydrate 78.50g	29%
Dietary Fiber 37.50g	134%
Total Sugars 34.70g
Protein 23.40g	47%

Vitamin D 0IU	0%
Calcium 3643mg	280%
Iron 16078mg	89324%
Potassium 2713mg	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.

Source of Calories

Fat: 68.3%

Protein: 7.3%

Carbs: 24.4%