Eggplant with tahini and pomegranate

3 servings

15 minutes

Eggplants with tahini and pomegranate are a harmonious blend of the creamy texture of roasted eggplants and the nutty flavor of tahini, complemented by refreshing sweet-sour notes of pomegranate. This dish, inspired by Eastern cuisine, combines simplicity in preparation with exquisite taste. A light hint of sumac enhances the freshness of cilantro, while drops of olive oil add tenderness. The dish is perfect as an appetizer or a light side dish, decorating the table with its rich colors and aromas. It pairs wonderfully with meat and vegetable dishes and can also serve as a standalone treat for lovers of vibrant flavors.

Energy value per serving

• Calories: 16
• Proteins: 0.8g
• Fats: 0.1g
• Carbohydrates: 3g

Ingredients

• Eggplants: 1 pc
• Tahini: to taste
• Pomegranate seeds: to taste
• Coriander: to taste
• Sumac: to taste

Cooking steps

1. Cut the eggplant in half and bake it in the oven at 180 degrees.

   Required ingredients:

   • Eggplants: 1 piece

2. Pour tahini sauce over the baked eggplant.

   Required ingredients:

   • Tahini:  to taste

3. Sprinkle with pomegranate seeds, sumac, and cilantro.

   Required ingredients:

   • Pomegranate seeds:  to taste
   • Sumac:  to taste
   • Coriander:  to taste

4. Drizzle with olive oil on top.

5. To serve.