Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant, sliced into 3/4-inch to 1-inch rounds
  • Kosher salt
  • Extra Virgin Olive Oil (I used Private Reserve Greek extra virgin olive oil)
  • Seasoning of your choice (I used a generous sprinkle of za'atar and sumac)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup pomegranate arils (seeds)
  • Toasted pine nuts, a handful
  • Make this Tahini Sauce Recipe

Instruction

  • Sprinkle both sides of eggplant slices with kosher salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to "sweat."
  • Meanwhile, arrange a rack in the middle of the oven and preheat to 400 degrees F. Make the tahini sauce according to this recipe and set aside for now.
  • Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil (I used Private Reserve Greek EVOO). Arrange eggplant slices on a lightly-oiled baking sheet (make sure to space them out well). Roast in heated oven for 20 minutes, turn over using a spatula and roast for another 10 to 15 minutes or until the eggplant turns golden brown.
  • When the roasted eggplant is ready, remove from oven (there should not be too much excess oil, but if you like, you can carefully place the eggplant slices on a try lined with paper towel to drain.) Arrange on a serving platter and sprinkle with seasoning of choice (I used about 1 to 1 1/2 tsp of za'atar and a similar amount of sumac) Drizzle with tahini or serve tahini on side. Top with fresh parsley, pomegranate arils and toasted pine nuts.
  • Serve this roasted eggplant as a vegan side or as an appetizer/mezze, it's great on top of warm pita or your favorite crusty bread.