Go Back
Print Recipe
5 from 1 vote

Spiced Eggplant with Tahini and Pomegranate

Smokey eggplants roasted in spices, topped with tahini dressing and tart pomegranate seeds; its quick and simple and an amazing side dish to any lamb dish
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: eggplant, side dish
Servings: 4 people

Ingredients

  • 4 medium eggplants- washed and sliced lengthways into quarters
  • 1 tbsp extra virgin olive oil
  • ½ tbsp ground cumin seeds
  • ½ tbsp ground coriander seeds
  • ½ tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 can chickpeas

Tahini Dressing

  • 3 tbsp tahini
  • 1 roasted garlic clove
  • ½ tbsp lemon juice- freshly squeezed
  • 2 tbsp cold water

To Garnish

  • 1 handful pomegranate seeds
  • 1 handful roughly chopped parsley

Instructions

  • Cut your eggplant into quarters, lengthways. Cover the eggplants generously in salt and set aside on a sieve for 2-3 hours. Drain away any excess salt or moisture, and pat dry with a paper towel
  • Pre-heat the oven to 200°C
  • Brush eggplants with olive oil. Combine the spices and sprinkle over the eggplant. Sprinkle with salt and pepper, and lay the spiced eggplants on a roasting tray leaving plenty of space in between each piece.
  • Pop these into the oven, and leave to roast for 30 minutes- flipping and rotating the eggplant pieces halfway through. You'll know they're done once they start to collapse and the surface is slightly caramelised
  • Drain the chickpeas and set aside to dry. Scatter these on a baking sheet, season with salt and drizzle with olive oil. Add these to the hottest part of the oven to roast in the last 10 minutes of the eggplants roasting- they should turn golden and crispy
  • Leave the eggplant and chickpeas to cool- roughly 15 minutes. In the meantime, whisk the tahini dressing ingredients together, whisking in the cold water last. Add cold water until your desired consistency is reached- you may need to add more water if the dressing is too thick.
  • Arrange the eggplants on a serving dish and drizzle with the dressing. Scatter with pomegranate seeds and chopped parsley, and serve warm.