Grilled Eggplant with Tahini Sauce and Pomegranate Seeds Recipe

Enjoy a vibrant mix of flavors with this grilled eggplant with tahini sauce and pomegranate seeds recipe. 

This recipe blends the smoky taste of grilled eggplant with tangy tahini sauce, while the pomegranate seeds add a juicy burst. It’s a great mix of textures and flavors for your taste buds. Plus, it’s good for you and your gut, blood sugar, and weight loss goals.

Nutritional Information (per serving): 

 • Calories: 181 kcal 

• Carbohydrates: 10 g 

• Protein: 4 g 

• Fat: 15 g
Ingredients: 

Ingredients

• 4 eggplants 

 • 1/2 cup (4 oz./125 g) tahini 

• 1/2 cup (4 fl. oz./125 ml) lukewarm water, plus more as needed 

• 1 large garlic clove 

• 3 Tbs. fresh lemon juice, plus more as needed 

• 2 Tbs. extra-virgin olive oil 

• 1 tsp. fine sea salt 

• 1/4 tsp. ground cumin 

• 1/4 cup (1 1/2 oz./45 g) pomegranate seeds

Instructions

1. Start by salting the eggplant slices with kosher salt for 30 minutes. 

1. This step removes bitterness and lets the slices soak up marinade flavors well. 

2. After 30 minutes, rinse off the salt and dry the slices.

3. In a bowl whisk the olive oil, mild miso, shoyu or tamari, and chili paste for a kick. Then coat the eggplant slices on both sides with this miso mix. 

4. Then, place them on a baking sheet lined with parchment paper.

5. Roast the marinated slices at 450°F for 20-25 minutes. 

6. Be sure to flip them halfway through, until they’re golden. 

7. While that’s cooking, make the tahini sauce by blending tahini, lemon juice, pomegranate molasses, garlic, salt, and water till smooth. 

8. Adjust the water for how thick or thin you like it.

9. When the eggplant is ready, drizzle the tahini sauce on top. Add pomegranate seeds and herbs like parsley or mint to finish. 

You can enjoy this dish hot, warm, or cold, making it ideal for any meal.