Roasted Eggplant Tahini Salad (Printable Recipe)
# What You'll Need:
→ Vegetables
01 -
2 medium Italian eggplants
02 -
2 large shallots
03 -
1/2 cup chopped Italian parsley
04 -
1/4 cup pomegranate arils
→ Nuts
05 -
1/3 cup toasted pine nuts
→ Oils & Seasonings
06 -
3-4 tablespoons olive oil
07 -
Salt to taste
08 -
Garlic powder to taste
→ Tahini Sauce
09 -
Juice of 1 lemon
10 -
3 tablespoons tahini
11 -
2 tablespoons water
12 -
1/4 teaspoon ground cumin
13 -
1/8 teaspoon garlic powder
14 -
1/16 teaspoon smoked paprika
15 -
Salt to taste
# Step-by-Step Guide:
01 -
Preheat oven to 230°C (450°F). Slice eggplants into 1.25 cm (1/2 inch) thick rounds and arrange in a single layer on one or two baking sheets. Cut shallots into wedges and add to the baking sheet. Brush vegetables with olive oil, then season with salt and garlic powder. Bake for 30-35 minutes until eggplant is golden and tender.
02 -
If pine nuts are not already toasted, add them to the oven during the last 3-5 minutes of eggplant roasting time. Watch closely to prevent burning.
03 -
While vegetables are roasting, combine lemon juice, tahini, water, cumin, garlic powder, smoked paprika, and salt in a bowl. Stir until smooth and adjust seasoning to taste.
04 -
Transfer roasted eggplant and shallots to a serving platter. Sprinkle with chopped parsley, pomegranate arils, and toasted pine nuts. Drizzle tahini sauce over the top. Serve while still warm.
# Additional Info:
01 -
For best results, use Italian eggplants which tend to be more tender and less bitter than other varieties.
02 -
The salad can be served warm as a main course or at room temperature as a side dish.