Slow-Roasted Eggplant with Tahini and Pomegranate Molasses

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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.

Soft, smoky eggplant halves roasted slowly and drizzled with creamy tahini and tangy pomegranate molasses for a vibrant Lebanese appetizer. This Lebanese-inspired vegetarian recipe, ready in about 60 minutes, pairs eggplants, 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 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: 50 min Serves 4 Lebanese cuisine 280 cal/serving

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Ingredients

2 medium, halved lengthwise eggplants
4 tbsp olive oil
1 tsp salt
1 tsp ground cumin
1/2 cup tahini paste
2 tbsp lemon juice
3 tbsp water
1, minced garlic clove
2 tbsp pomegranate molasses
2 tbsp, chopped fresh parsley
2 tbsp toasted pine nuts

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Instructions

Step 1: Preheat the oven to 375°F. Score the flesh of 2 halved medium eggplants in a crosshatch pattern without piercing the skin. Brush each half generously with 4 tbsp olive oil and sprinkle 1 tsp salt and 1 tsp ground cumin over the cut sides.
Step 2: Place the eggplants cut side up on a baking sheet and roast for 45-50 minutes until flesh is very soft and caramelized at the edges.
Step 3: Meanwhile, whisk together 1/2 cup tahini paste, 2 tbsp lemon juice, 3 tbsp water, and 1 minced garlic clove in a bowl until smooth and creamy.
Step 4: Remove eggplants from the oven and let cool slightly. Drizzle each half with the tahini sauce and 2 tbsp pomegranate molasses.
Step 5: Garnish with 2 tbsp chopped fresh parsley and 2 tbsp toasted pine nuts before serving warm or at room temperature.