Mediterranean-Style Roasted Eggplant Recipe
This Mediterranean-Style Roasted Eggplant Recipe features crispy slices enhanced with za’atar, sumac, pomegranate, and tahini.
Equipment
- oven
- baking sheet
- spatula
- Tray
Ingredients
- 1 large eggplant sliced into ¾-inch to 1-inch rounds
- Kosher salt
- Extra Virgin Olive Oil Greek variety recommended
- Seasoning of your choice za’atar and sumac suggested
- ½ cup chopped fresh parsley
- ½ cup pomegranate arils
- handful Toasted pine nuts
Instructions
- Sprinkle both sides of eggplant slices with kosher salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to 'sweat.'
- Meanwhile, arrange a rack in the middle of the oven and preheat to 400 degrees F. Make the tahini sauce and set aside.
- Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. Arrange on a lightly-oiled baking sheet and roast in heated oven for 20 minutes, then turn over using a spatula and roast for another 10 to 15 minutes until golden brown.
- When the roasted eggplant is ready, remove from oven. Arrange on a serving platter and sprinkle with seasoning of choice. Drizzle with tahini or serve tahini on side. Top with fresh parsley, pomegranate arils, and toasted pine nuts.
- Serve this roasted eggplant as a vegan side or as an appetizer; it's great on top of warm pita or your favorite crusty bread.
Notes
If you want the roasted eggplant slices to be crisper, opt for thinner slices and watch the roasting time. For storage, keep tahini on the side and store eggplant in an airtight container for up to 4 days.
Nutrition
Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 200mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 5mg
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