How to Make Vegan Eggplant with Tahini - A Step-by-Step Guide

If you're looking for a delicious and healthy vegan dish, then you're in for a treat with this recipe for Vegan Eggplant with Tahini. This dish is packed with flavor, nutrients, and is incredibly easy to make. Whether you're a vegan, someone looking to incorporate more plant-based meals into your diet, or just a fan of eggplant, this recipe is sure to become a new favorite.

Eggplant, also known as aubergine, is a versatile and nutritious vegetable that lends itself well to a wide v...

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Ingredients

  • 2 large eggplants
  • ¼ cup tahini
  • 2 lemons, juiced
  • 1 clove garlic, grated
  • 2 tablespoons pomegranate molasses, divided
  • salt
  • 1 tablespoon extra-virgin olive oil, or more to taste
  • ½ bunch fresh parsley, chopped

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife.
  • Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour.
  • Peel eggplant and cut flesh into large cubes. Place into a bowl.
  • Mix tahini, lemon juice, and grated garlic in a cup. Add 1 tablespoon pomegranate molasses and salt; mix well. Pour tahini sauce over eggplant and mix well. Drizzle with remaining 1 tablespoon pomegranate molasses and olive oil. Sprinkle parsley on top.
  • Nutrition

    123 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Sodium: 45mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 9g
    • Total Sugars: 5g
    • Protein: 4g
    • Vitamin C: 12mg
    • Calcium: 71mg
    • Iron: 2mg
    • Potassium: 593mg