A simple roasted eggplant recipe, prepared Mediterranean-style with pomegranates, tahini, fresh parsley, and a sprinkle of za’atar spice!
Eggplant is a favorite Mediterranean ingredient; one of the more frequently used in the Mediterranean Diet.
The roots to this Roasted eggplant recipe are in the Eastern Mediterranean and in particular, Jerusalem. Traditionally, the eggplant is fried until it turns a charred brown. Instead, I opted to roast the eggplant with just a little bit of olive oil. The result is a sweet, creamy roasted eggplant that acts as a vehicle to tahini sauce and a few more ingredients that make the eggplant pop!
This is a simple and versatile roasted eggplant recipe. You can serve it warm or at room temperature as an appetizer, salad, or side dish. My favorite way to eat this roasted eggplant is simply with a piece of warm pita bread. If you’re feeling ambitious, you can bake your own pita bread using this recipe.
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