Roasted Eggplant with Pomegranates & Tahini Lemon Dressing

Roasted Eggplant with Pomegranates & Tahini Lemon Dressing

By: Lisa Guy

This Turkish-inspired dish pairs beautifully with grilled fish, lamb or chicken. Roasted eggplant provides fibre and antioxidants to support digestion and heart health, while pomegranate seeds are rich in vitamin C for immunity and collagen support. Finishing off with a tangy tahini lemon dressing brings protein, calcium and healthy fats.

Recipe

Vegetarian, Gluten-Free

Ingredients

• 3 medium eggplants
• 2 tbsp olive oil
• 1 pomegranate, seeds removed
• 2 tbsp za’atar or sesame seeds
• 1 tbsp pepitas
• Pinch sea salt & pepper, to taste
• Handful fresh herbs (coriander or mint)
• Honey (optional, for a touch of sweetness)
• 3 tbsp tahini
• 2 tbsp natural yoghurt
• Juice 1 lemon
• Pinch sea salt

Method

• Preheat oven to 180°C and line a baking tray with baking paper.
• Slice the eggplants lengthways and score them crisscross.
  Brush the insides with olive oil and season with salt and pepper.
• Pan-fry the eggplants face down in some olive oil for a few
  mins to brown them.
• Place on a baking tray and bake for 20 mins. Drizzle in more
  olive oil and bake for another 10 mins.
• To make the dressing, mix tahini, yoghurt, lemon and sea salt
  in a small bowl until smooth and creamy. Add a little water if
  you would like a thinner sauce.
• Serve the eggplants topped with pomegranate seeds,
  fresh herbs, za’atar spice, a drizzle of honey (optional) and the
  tahini dressing.