Vegan Eggplant with Tahini

Vegan Eggplant with Tahini
  • 2 large eggplants
  • 1/4 cup tahini
  • 2 lemons, juiced
  • 1 clove garlic, grated
  • 2 tablespoons pomegranate molasses, divided
  • salt
  • 1 tablespoon extra-virgin olive oil, or more to taste
  • 1/2 bunch fresh parsley, chopped


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife.
  3. Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour.
  4. Peel eggplant and cut flesh into large cubes. Place into a bowl.
  5. Mix tahini, lemon juice, and grated garlic in a cup. Add 1 tablespoon pomegranate molasses and salt; mix well. Pour tahini sauce over eggplant and mix well. Drizzle with remaining 1 tablespoon pomegranate molasses and olive oil. Sprinkle parsley on top.

03/30/2018
Vegan Eggplant with Tahini, recipe PT15M PT1H 5 455 calories

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