Baked Eggplant 


1 eggplant 

1 tsp oil


1/2 cup pomegranate seeds

a bunch of fresh coriander

tahini sauce

Preheat oven to 200 C. Cut eggplant in halves lengthwise and score the flesh in a diamond cross-tatch pattern. Brush halves with oil, sprinkle with salt and put it in a baking tray lined with parchment paper. Bake for 30-35 minutes, until tender. 

Tahini sauce:

Mix light tahini with fresh lemon juice and ice cold water to a pancake batter consistency. Add a pinch of salt. 


Once cooked, let the eggplant rest on a baking tray for 10 minutes. Transfer to a plate, drizzle generously with tahini sauce, add coriander and pomegranate seeds. 

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