Mediterranean-Style Roasted Eggplant Recipe
This Mediterranean-Style Roasted Eggplant Recipe features crispy, tender eggplant slices with za’atar, sumac, and tahini sauce.
Equipment
- oven
- baking sheet
- large tray
Ingredients
- 1 large eggplant sliced into ¾-inch to 1-inch rounds
- kosher salt
- extra virgin olive oil use Private Reserve Greek
- seasoning of your choice like za’atar and sumac
- ½ cup chopped fresh parsley
- ½ cup pomegranate arils seeds
- handful toasted pine nuts
Tahini Sauce
- Tahini Sauce Make this Tahini Sauce Recipe
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 according to this recipe 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. Roast in heated oven for 20 minutes, turn over using a spatula and roast for another 10 to 15 minutes or until the eggplant turns 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. Store roasted eggplant in the fridge for up to 4 days.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 200mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg
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