Eggplants seasoned with Za’atar, served with tahini sauce and pomegranate – Vegan

This delicious and flavorful dish is a must-try, perfect for anyone looking for a satisfying vegan or fasting-friendly meal.

Tender eggplants seasoned with aromatic Za’atar are paired beautifully with creamy tahini sauce and bright, juicy pomegranate seeds, creating a perfect balance of savory and fresh flavors. Simple, healthy, and bursting with taste!

Ingredients: (5 servings)

• 10 small eggplants (baby eggplants)
• 2 pomegranates
• Fresh mint leaves
• 4 heaping tablespoons of tahini
• 1 lemon
• Salt
• Olive oil
• Za’atar spice blend
• 5 garlic cloves

Preparation:
Wash the eggplants, cut them in half lengthwise, and score the flesh in a criss-cross pattern, as shown in the image below.

Generously sprinkle the eggplants with salt, plenty of Za’atar, and a good drizzle of olive oil. Grate the zest of the washed lemon over the top. Mix everything well, rubbing each eggplant by hand to ensure the seasoning gets into all the cuts and crevices.

Let the eggplants rest for about 30 minutes to allow the flavors to blend and soak in.

Meanwhile, heat a non-stick pan with a little olive oil. Cook the eggplants for a few minutes on each side until golden. You may need to add more oil as you go—keep an eye on the pan to make sure it doesn’t dry out or cause the eggplants to burn.

Preheat the oven to 200°C (390°F) and let it fully heat up. Once all the eggplants are pan-fried, transfer them to a baking tray lined with parchment paper. Roast in the oven for about 15–20 minutes, or until nicely browned and caramelized.

While the eggplants are roasting in the oven, prepare the tahini sauce. Place the 4 tablespoons of tahini in a bowl, add the juice of half a lemon and the crushed garlic, then stir well. At this stage, the mixture will begin to thicken.

Next, bring a small pot of water to a boil. Gradually add the hot water to the tahini mixture, stirring constantly, until it reaches a smooth, sauce-like consistency.

Peel the pomegranates and place the seeds in a bowl.

Once the eggplants are ready, remove them from the oven. Generously drizzle with tahini sauce, then sprinkle with pomegranate seeds and fresh mint leaves.

Delicious and simple! These eggplants are perfect for sharing at a dinner with friends or enjoying all to yourself. No matter the occasion, this recipe is sure to pleasantly surprise you.

Note: Only the flesh of the eggplant is meant to be eaten; the skin is not consumed.

If you try the recipe, let me know how you liked it! 😊

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