Vegan Roasted Eggplant with Tahini
(3)
2 hours
A delicious vegan roasted eggplant dish with tahini, garlic, lemon and pomegranate molasses that can be eaten as a dip or as a main with bread.
barbara
1 person made this
Ingredients
Serves: 6
- 2 large eggplants
- 1/4 cup tahini
- 2 lemons, juiced
- 1 clove garlic, grated
- 2 tablespoons pomegranate molasses
- salt
- 1 tablespoon extra-virgin olive oil, or more to taste
- 1/2 bunch fresh flat-leaf parsley, chopped
Directions
Preparation:15min ›
Cook:45min ›
Extra time:1hour ›
Ready in:2hours
- Preheat oven to 200 degrees C.
- Place eggplant on a baking tray and poke numerous times with the tip of a sharp knife.
- Bake in the preheated oven until eggplant is soft, mushy and dark brown, about 45 minutes. Allow to cool, about 1 hour.
- Peel eggplant and cut flesh into large cubes. Place into a bowl.
- Mix tahini, lemon juice and garlic in a cup. Add 1 tablespoon pomegranate molasses and salt; mix well. Pour tahini sauce over eggplant and mix well. Drizzle with remaining 1 tablespoon pomegranate molasses and olive oil. Sprinkle parsley on top.
Tip:
You need to adjust the amount of pomegranate molasses to your own personal taste. I usually use a large clove of garlic and hence a little more pomegranate molasses, but it's up to you.
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