Charred Eggplant and Tahini Spread with Pomegranate Seeds

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky grilled eggplant blended with creamy tahini and brightened with pomegranate seeds for a Passover-friendly appetizer. This Middle Eastern-inspired Passover recipe (vegan option), ready in about 30 minutes, pairs large eggplant, tahini, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Middle Eastern cuisine 180 cal/serving

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Ingredients

1 large eggplant
1/3 cup tahini
3 tbsp fresh lemon juice
1 garlic clove, minced
2 tbsp olive oil
1/4 cup pomegranate seeds
1 tsp kosher salt
1/2 tsp ground cumin
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat. Cut 1 large eggplant in half lengthwise and brush each half with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt.
Step 2: Place eggplant halves cut side down on the grill and cook for 8-10 minutes until the flesh is charred and soft, flipping once halfway through.
Step 3: Scoop the softened flesh from the eggplant into a food processor. Add 1/3 cup tahini, 3 tablespoons fresh lemon juice, 1 minced garlic clove, 1/2 teaspoon ground cumin, and blend until smooth and creamy.
Step 4: Transfer the spread to a serving bowl, drizzle with a little olive oil, sprinkle 1/4 cup pomegranate seeds, and 2 tablespoons chopped fresh parsley on top for a burst of color and flavor.
Step 5: Serve with matzah or fresh vegetables as a Passover appetizer.