The marriage of sweet and savory is one that shouldn’t work, but somehow deliciously does! I love the combo, especially on meats and veggies. The crunch of the pomegranate seeds together with the softness of the roasted eggplant create the perfect balance. With a drizzle of earthy, tangy, Middle Eastern tahini which compliments the roasted eggplant perfectly, a simple healthy weeknight dinner is served. Or perhaps, a side dish.
I am always in search of vegetable options to serve my guests. Plant-based foods plate beautifully due to their vibrant colors. In this case, the indigo eggplant with the magenta pomegranate seeds and fresh green parsley create a dazzling and impressive dish of complimentary colors.
– 2 large eggplant
– 1/3 cup olive oil
– ½ cup pomegranate seeds
– ½ cup chopped fresh parsley
– 1/3 cup KEVALA Organic Sesame Tahini
– 2 tsp. salt
– 2 tbsp. lemon juice
– 2 tbsp. water
Preheat oven to 350˚ F. Slice eggplant into ¾ – inch rounds and arrange rounds on baking sheet. Brush each slice individually with olive oil and season with salt. Roast for 20 minutes on each side. Remove from oven and cool. Arrange roasted eggplant slices on a flat plate. Drizzle with tahini sauce (add 1 tsp. salt, lemon juice and water to Tahini), sprinkle pomegranate seeds and chopped fresh parsley.
Tip: This dish is even better the next day! Keep the roasted eggplant sealed in a plastic container and serve as a salad with meat or roasted potatoes. Delicious!
For a rich, flavorful meal, try preparing this roasted eggplant with my luscious London Broil recipe.