Grilled Eggplant with Tahini and Pomegranate

Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

Whether you’re a seasoned home cook or trying your hand at a holiday feast for the first time, these recipes are straightforward and full of tips to ensure success. Many dishes can be made in part or in full ahead of time, saving you time. Each dish is crafted with care to bring out the best flavors while keeping the preparation stress-free. Many dishes can be made ahead! Get ready to create holiday meals that are not only delicious but also safe and enjoyable for everyone at your table.

Grilled-Eggplant-with-Tahini-and-Pomegranate-recipe

1 from 2 votes

Grilled Eggplant with Tahini and Pomegranate

By Gluten Free & More
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 1 cup tahini sesame seed paste
  • 2 ice cubes
  • 2 cloves garlic, , grated
  • ¼ cup fresh lemon juice
  • Kosher or fine sea salt
  • ¾-1 cup cold water
  • 2 globe eggplants, , cut into ½ inch thick slices
  • Olive oil
  • 2 tablespoons za’atar
  • Freshly ground black pepper
  • Balsamic glaze or pomegranate molasses
  • ¼ cup pomegranate seeds
  • 2 tablespoons coarsely chopped Italian parsley

Instructions 

  • Put the tahini, ice cubes, garlic, lemon juice, and ½ teaspoon salt in a food processor and process until smooth. With the machine running add the water, a little at a time until the paste is thinned out and almost white. The consistency should be similar to a dip. Can be made up to a month ahead and stored in an airtight container in the refrigerator.
  • Brush the olive oil on both sides of the eggplant slices. Sprinkle on both sides with za’atar and a pinch of salt and pepper. Heat a grill pan or skillet over medium heat. Cook the eggplant in a single layer for 4-5 minutes per side or until browned and soft in the center. Can be made a day ahead and stored covered in the refrigerator.
  • To serve, spread the tahini on a platter, top with eggplant, drizzle with balsamic glaze or pomegranate molasses, and top with pomegranate seeds and chopped parsley. Can be served cold, warm, or at room temperature

Nutrition

Calories: 51kcalCarbohydrates: 12gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 6mgPotassium: 391mgFiber: 5gSugar: 7gVitamin A: 86IUVitamin C: 9mgCalcium: 43mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

You May Also Like

Welcome

You’ve just landed in your gluten-free happy place! Gluten Free & More is America’s #1 allergen-free magazine, and we’re proud to be a vibrant collection of gluten-free voices, stories, and recipes that inspire and uplift.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.

1 from 2 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating