Half-Roasted Eggplant with Tahini Drizzle and Pomegranate

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Tender eggplant halves roasted until caramelized, topped with creamy tahini sauce and bright jewel-like pomegranate seeds. This Middle Eastern-inspired vegan recipe, ready in about 45 minutes, pairs eggplant, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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.

Ingredients

• 1 large, halved lengthwise eggplant
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 small, minced garlic clove
• 1/3 cup pomegranate seeds
• 2 tbsp chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Score the flesh of 1 large eggplant halved lengthwise in a diamond pattern, then brush each half with 3 tbsp olive oil. Season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Place eggplant halves cut side up on a baking sheet and roast for 30-35 minutes until flesh is golden brown and soft.
3. Step 3: Meanwhile, whisk together 1/4 cup tahini, 2 tbsp lemon juice, 2 tbsp water, and 1 minced small garlic clove in a bowl until smooth and creamy.
4. Step 4: Remove eggplant from oven and let cool slightly. Drizzle the tahini sauce evenly over the roasted halves.
5. Step 5: Sprinkle 1/3 cup pomegranate seeds and 2 tbsp chopped fresh parsley on top for freshness and a pop of color. Serve warm or at room temperature.