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eggplant tahini

Eggplant with Tahini and Pomegranates

Grilled eggplant topped with tangy tahini sauce and pomegranate arils - perfect for a side dish or a vegan or vegetarian main course.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Author Jeanne Fratello

Ingredients

  • 1 large eggplant
  • Kosher salt
  • 1 T. olive oil
  • 1/4 cup tahini sesame paste
  • 1 T. apple cider vinegar
  • 2 garlic cloves peeled, mashed, and finely chopped
  • 2 T. almond milk
  • 1/4 tsp. salt
  • Pomegranate seeds arils, fresh dill, and edible flower petals for garnish (optional)

Instructions

  1. Prepare the eggplant: Remove the cap and slice it lengthwise into 1/4 inch slices. Lightly salt each of the slices, place them in a colander, and weigh them down with a heavy pan. Let them sit like this for up to an hour. Then rinse the slices and pat them down.
  2. Lightly coat the slices with olive oil and grill them over medium heat, no more than 3 minutes per side, or until nice grill marks appear. Arrange the grilled eggplant on a serving platter.
  3. Meanwhile, whisk together the tahini, apple cider vinegar, garlic, almond milk, and salt. Drizzle over the eggplant, then garnish with dill, pomegranate, and flower petals.