Vegan Roasted Eggplant with Tahini

    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.

    1 person made this

    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

    Preparation:15min  ›  Cook:45min  ›  Extra time:1hour  ›  Ready in:2hours 

    1. Preheat oven to 200 degrees C.
    2. Place eggplant on a baking tray and poke numerous times with the tip of a sharp knife.
    3. Bake in the preheated oven until eggplant is soft, mushy and dark brown, about 45 minutes. Allow to cool, about 1 hour.
    4. Peel eggplant and cut flesh into large cubes. Place into a bowl.
    5. 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.


    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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    Reviews in English (2)


    Immediately became a recipe to make again. Wonderful flavours, and so easy to make.! I only made a 1/2 quantity, dipped slices of sourdough toast in it, which I rubbed a cut clove of garlic over, and sprinkled with a little olive oil. I ate the whole lot. Thank you - a wonderful recipe and a keeper..  -  30 Apr 2018


    delicious!  -  06 Dec 2018  (Review from Allrecipes USA and Canada)