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Mediterranean-Style Roasted Eggplant Recipe

Mediterranean-Style Roasted Eggplant Recipe

This Mediterranean-Style Roasted Eggplant Recipe features crispy, tender slices of eggplant, seasoned with za’atar and sumac, topped with pomegranate and tahini.
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Prep Time 10 minutes
Cook Time 30 minutes
Sweating Time 30 minutes
Total Time 40 minutes
Course side
Cuisine Mediterranean
Servings 4 serves
Calories 250 kcal

Equipment

  • baking sheet
  • paper towels
  • spatula

Ingredients
  

Eggplant

  • 1 large eggplant sliced into ¾-inch to 1-inch rounds
  • Kosher salt
  • Extra Virgin Olive Oil use as needed (Private Reserve recommended)
  • Seasoning of your choice za’atar and sumac recommended
  • ½ cup chopped fresh parsley
  • ½ cup pomegranate arils
  • Toasted pine nuts a handful

Tahini Sauce

  • Tahini Sauce make according to recommended recipe

Instructions
 

Preparation

  • 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 for now.
  • Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. Arrange eggplant slices on a lightly-oiled baking sheet and roast in heated oven for 20 minutes. Turn over and roast for another 10 to 15 minutes or until golden brown.
  • Remove roasted eggplant from oven and arrange on a serving platter. Sprinkle with seasoning of choice, drizzle with tahini or serve tahini on side, and top with fresh parsley, pomegranate arils, and toasted pine nuts.
  • Serve roasted eggplant as a vegan side or appetizer, great with warm pita or crusty bread.

Notes

For crispier eggplant, use thinner slices and ensure they are spaced apart on the baking sheet. Store leftovers in an airtight container for up to 4 days. Change seasonings to your liking for variations.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Keyword appetizer, Mediterranean-Style Roasted Eggplant Recipe, pomegranate, roasted eggplant, tahini, vegan side
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