Eggplant Slices with Pomegranate, Yogurt and Tahini – a delicious recipe with eggplants, Extra virgin olive oil, Salt, pomegranate molasses, red, milk. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut the eggplants, lengthwise or crosswise, into slices about 1/2 inch thick.
2
Place them on an oiled sheet of foil on a baking sheet or tray.
3
Brush both sides of the eggplant slices with oil and sprinkle lightly with salt.
4
Place in a very hot oven preheated to 475F for about 30 minutes, until they are soft and browned, turning the slices over once.
5
Arrange on a shallow serving dish.
6
Mix the pomegranate molasses, vinegar, and 2 tablespoons olive oil, and brush the eggplant slices with the dressing.
7
Beat the yogurt with the garlic and tahini and pour over the slices.
8
Fry the pine nuts very briefly in 1/2 tablespoon olive oil, stirring to brown them very lightly all over, and sprinkle over the yogurt.
9
Instead of the pine nuts, garnish with the shiny pink seeds of a fresh pomegranate.
235
kcal
Calories
14
g
Fat
22
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 eggplants (about 2 1/2 pounds), Extra virgin olive oil, Salt, 1 1/2 tablespoons pomegranate molasses, and more.
Yes, Eggplant Slices with Pomegranate, Yogurt and Tahini falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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