Medium-Roasted Eggplant with Tahini and Pomegranate

By AislePrompt Editorial · ·

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.

Roasted eggplant halves drizzled with creamy tahini sauce and topped with fresh pomegranate seeds for a vibrant Mediterranean appetizer. This Middle Eastern recipe, ready in about 45 minutes, pairs large eggplants, halved lengthwise, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Score the flesh of 2 large eggplants lengthwise with a knife in a diamond pattern, without cutting through the skin.
  2. Step 2: Brush the eggplant halves evenly with 4 tbsp olive oil and sprinkle 1 tsp salt and 1/2 tsp black pepper over the flesh.
  3. Step 3: Place the eggplants cut side up on a baking sheet and roast for 30-35 minutes until the flesh is golden brown and tender.
  4. Step 4: Meanwhile, whisk together 1/4 cup tahini, 2 tbsp lemon juice, 2 tbsp water, and 1 minced garlic clove in a small bowl until smooth and creamy.
  5. Step 5: Remove the eggplants from the oven and let cool slightly. Drizzle the tahini sauce generously over the roasted flesh.
  6. Step 6: Sprinkle 1/2 cup pomegranate seeds and 2 tbsp chopped fresh parsley over the top before serving warm or at room temperature.

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