Paleo Middle Eastern Roasted Eggplant
How to Make It
Step 1
Preheat your oven to 400 F/ 200 C and line a baking sheet with baking paper. Slice the eggplants in half and score the flesh deeply without cutting the skin. Brush with olive oil from all sides, and season with salt and pepper.
Step 2
Place the eggplant cut side down onto the baking sheets. Roast uncovered for 20 minutes. Then flip and roast for 10 more minutes until the flesh is soft.
Step 3
While the eggplants are roasting, prepare the remaining elements. Deseed the pomegranate, finely chop the parsley and crush the walnuts. Set aside for assembly.
Step 4
To a small bowl, add the tahini, coconut yogurt, lemon juice, 1/8 tsp salt, and 1/8 tsp black pepper. Whisk to incorporate. Taste and adjust salt and acidity if needed.
Step 5
Remove the eggplants from the oven and transfer to serving plates. Drizzle the tahini sauce generously over the eggplants. Add the walnuts, pomegranate seeds, and parsley on top. Enjoy while still warm.
Ingredients
- Eggplant, raw – 2 small
- Extra virgin olive oil – 2 tbsp
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
- Tahini – 2 tbsp
- Living Coconut Yogurt – 2 tbsp
- Lemon juice – 2 tbsp
- Water – 1.5 tbsp
- Pomegranate – 2 tbsp, pieces
- Walnuts – 0.25 cup, chopped
- Parsley – 0.25 cup, chopped