Roasted Italian eggplants drizzled with tahini, pomegranate molasses, date syrup, topped with pomegranate seeds & fresh mint is simply irresistible!
Sweet & Sour Eggplants with Tahini
Bring vibrant flavors and Mediterranean flair to your table with this stunning recipe featuring roasted Italian eggplants. Beautifully caramelized and tender, the eggplants are drizzled generously with creamy tahini sauce, sweet and tangy pomegranate molasses, and rich date syrup, creating a delicious harmony of savory and sweet. Finished with vibrant bursts of fresh pomegranate seeds and refreshing mint leaves, this dish is as visually striking as it is delightful to the palate—perfect for impressing your guests or savoring as a nourishing, gourmet weeknight treat.
Ingredients
- 4 Italian Eggplants
- salt
- 1 lemon
- 1 tbsp zaatar I like Pereg brand
- 1/3 cup olive oil
- 1 garlic clove grated
- 1/2 cup tahini
- 2 tbsp silan (date syrup)
- 2 tbsp pomegranate molasses
- 1/4 cup pomegranate seeds
- 3-4 springs mint
Instructions
- Preheat oven to 425°.
- Cut eggplants in half lengthwise and then in a crosshatch pattern. Arrange eggplants on a half sheet tray.
- Season well with salt and zataar. Zest lemon and sprinkle top of eggplants. Then drizzle with olive oil. Use your hands to make sure all the delicious seasonings get deep into the grooves. Bake for 30 minutes. (If you are unable to find Italian eggplants, and end up using globe eggplants instead, your cook time will be closer to 45 minutes.)
- Make a tahini sauce by whisking together tahini, the juice of one lemon, grated garlic and salt. This mixture will seize up as soon as you begin whisking. Slowly add in 1/4 cup of water a tablespoon at a time until you have a pourable consistence.
- Plate your dish. Arrange eggplants on a platter. Spoon a generous amount of tahini sauce on top. Drizzle with silan and pomegranate molasses. Top with pomegranate seeds and torn mint leaves and serve.