Fried eggplant with tahini sauce and pomegranate seeds

6 servings

60 minutes

Roasted eggplant with tahini sauce and pomegranate seeds is a true reflection of the richness of Arab cuisine. This dish combines the tenderness of eggplants, the creaminess of tahini, and the refreshing tartness of pomegranate seeds. The roasted eggplants acquire a rich, slightly sweet flavor with a smoky hint, while the tahini sauce adds nutty depth and mild spiciness. The pomegranate seeds contribute bright fruity notes, and pistachios add a pleasant crunch. This dish is not only delicious but also looks stunning on the table with its contrast of colors and textures. Perfect as an appetizer or main course, it pairs wonderfully with warm bread and fresh vegetables.

Energy value per serving

• Calories: 215
• Proteins: 8.3g
• Fats: 12.8g
• Carbohydrates: 16.3g

Ingredients

• Eggplants: 1.5 kg
• Salt: 0.8 tsp
• Freshly squeezed lemon juice: 3 tbsp
• Garlic: 3 clove
• Tahini: 0.3 glass
• Vegetable oil: to taste
• Ground cumin: 0.1 tsp
• Carob Powder: 3 tbsp
• Pomegranate seeds: 0.5 glass
• Pistachios: 0.3 glass

Cooking steps

1. Using a vegetable peeler, cut 4 equal strips of skin from the eggplants, each 2.5 cm wide. Cut the eggplants crosswise into 2 cm thick slices and place them on racks, with a tray with edges under each. Generously salt the eggplant slices and refrigerate for at least 8 hours.

   Required ingredients:

   • Eggplants: 1.5 kg
   • Salt: 0.8 teaspoon

2. Meanwhile, prepare the tahini sauce: Combine lemon juice, 3⁄4 tsp salt, and garlic in a blender and blend until smooth. Let it sit for 10 minutes. Strain the resulting liquid through a sieve into a medium bowl, discard the solids, and mix the liquid with tahini and cumin. While stirring, pour in 6 tbsp of chilled water and bring the mixture to a smooth consistency. Set aside 1⁄3 cup of tahini sauce for this dish; reserve the rest for other dishes.

   Required ingredients:

   • Freshly squeezed lemon juice: 3 tablespoons
   • Garlic: 3 cloves
   • Tahini: 0.3 glass
   • Ground cumin: 0.1 teaspoon

3. Pour oil into a large skillet to a depth of 1 1⁄2 cm and heat over medium heat. Use paper towels to remove excess moisture and salt from the plastic eggplants. Place several plastic eggplants in the hot oil in a single layer and fry for about 10 minutes until golden brown. Using tongs, transfer the eggplants to paper towels to remove excess oil; fry the remaining plastic eggplants in batches.

   Required ingredients:

   • Vegetable oil:  to taste

4. Arrange the eggplants on a large serving platter, drizzle with tahini sauce and carob syrup. Sprinkle with pomegranate seeds and pistachios. Serve the dish hot.

   Required ingredients:

   • Carob Powder: 3 tablespoons
   • Pomegranate seeds: 0.5 glass
   • Pistachios: 0.3 glass