Roasted Eggplant with Pomegranates & Tahini Lemon Dressing
Roasted Eggplant with Pomegranates & Tahini Lemon Dressing
This Turkish-inspired dish pairs beautifully with grilled fish, lamb or chicken. Roasted eggplant provides fibre and antioxidants to support digestion and heart health, while pomegranate seeds are rich in vitamin C for immunity and collagen support. Finishing off with a tangy tahini lemon dressing brings protein, calcium and healthy fats.
Servings
6
Prep time
Cook time
Recipe
Vegetarian, Gluten-Free
Ingredients
- 3 medium eggplants
- 2 tbsp olive oil
- 1 pomegranate, seeds removed
- 2 tbsp za’atar or sesame seeds
- 1 tbsp pepitas
- Pinch sea salt & pepper, to taste
- Handful fresh herbs (coriander or mint)
- Honey (optional, for a touch of sweetness)
- 3 tbsp tahini
- 2 tbsp natural yoghurt
- Juice 1 lemon
- Pinch sea salt
Method
- Preheat oven to 180°C and line a baking tray with baking paper.
- Slice the eggplants lengthways and score them crisscross. Brush the insides with olive oil and season with salt and pepper.
- Pan-fry the eggplants face down in some olive oil for a few mins to brown them.
- Place on a baking tray and bake for 20 mins. Drizzle in more olive oil and bake for another 10 mins.
- To make the dressing, mix tahini, yoghurt, lemon and sea salt in a small bowl until smooth and creamy. Add a little water if you would like a thinner sauce.
- Serve the eggplants topped with pomegranate seeds, fresh herbs, za’atar spice, a drizzle of honey (optional) and the tahini dressing.
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