Roasted Eggplant with Tahini and Pomegranate Seeds
Ingredients
- 1 eggplant
- 1 clove garlic
- 1 tablespoon pomegranate seeds
- 1 teaspoon chopped pistachios
- 100g arugula
- Olive oil
- Salt and pepper
Tahini dressing
- 2 tablespoons tahini
- 1 lemon, juiced
- Water to loosen
- Salt and pepper
Preparation
Preheat the oven to 190°C.
Slice the eggplant in half and score it. Sprinkle heavily with salt and let it sit for 10 minutes. Pat dry with kitchen towel to eliminate bitterness.
Thinly slice the garlic and slip the slices into the scored parts of the eggplant. Drizzle with oil, salt, and pepper and roast for 25-30 minutes.
Make the tahini dressing by mixing all the ingredients together and slowly adding water until the desired consistency is reached.
Once the eggplant is ready, lay it on a bed of arugula and sprinkle the pomegranate seeds and chopped pistachios on top, then finish with the tahini drizzle.
