Roasted Eggplant with Pomegranate & Tahini Dressing

Roasted Eggplant with Pomegranate & Tahini Dressing is a delectable Middle Eastern inspired dish that’s great as a side or a vegetarian meal.

Looking for a delicious, festive dish to serve at your next holiday gathering? This roasted eggplant with pomegranate and tahini dressing recipe is perfect!

It’s a fun deconstruction of Baba Ganoush with a dash of za’atar throw in.

The sweetness of the pomegranate pairs perfectly with the smoky, earthy flavor of the eggplant, while the tahini dressing adds a creamy richness that takes this dish to next level.

Plus the presentation of this dish is sure to wow any dinner party guests!

If you’re hosting a dinner party and need to make a vegan dish or vegetarian dish, this recipe for Roasted Eggplant with Pomegranate & Tahini Dressing is perfect. It’s delicious, full of flavor, and easy to make. In addition, it’s gluten-free!

You can serve it up as a starter, as a side dish with grilled meat, or even as a main served over rice.

Do you Need to Salt Eggplant before Roasting?

Some people recommend salting eggplants and letting them sit for about 30 minutes before roasting to reduce bitterness.

Others say that this is not necessary and that you can roast them without salting them.

So, what is the best way to roast an eggplant?

The answer depends on your own taste preferences. If you find that eggplants are too bitter for your taste, then salting them may be a good option.

However, if you don’t mind a little bitterness, then you can probably skip the salt and roast them as is.

About the Ingredients for Roasted Eggplant with Pomegranate and Tahini Dressing

Eggplant – When choosing eggplants, look for glossy dark purple skin without bruises or cracks. Also look for ones that are firm and heavy for their size. Outside of North America, Eggplants are typically known as Aubergines.

Extra Virgin Olive Oil – Good quality extra virgin olive oil is a key ingredient in this dish.

Za’atar – Za’atar is a Middle Eastern spice blend that typically contains sumac, thyme, oregano, and sesame seeds. If you can’t find Za’atar, I have included the recipe in the printable recipe card.

Parsley – Flat leaf parsley is my preferred type of parsley for this dish, but you can use curly parsley if that’s all you have.

Tahini – Tahini is a paste made from ground sesame seeds. It’s used in many Middle Eastern dishes and can be found in most grocery stores.

Pomegranate – Look for a pomegranate that is heavy for its size with a hard, glossy skin. The pomegranate should also have a deep red colour. You can also sometimes purchase just the arils.

Lemon Juice – Fresh lemon juice is best in this dish, but bottled lemon juice can be substituted.

Shallot – A shallot is a type of onion that has a milder flavour than a regular onion.

Looking for More Dishes Made with Eggplant?

Check out some of my favourite dishes featuring eggplant!

Baba Ganoush is an easy, delicious, vegan friendly Middle Eastern dip that makes a wonderful addition to any party spread.

This easy to make Mediterranean mezze platter is the perfect party appetizer or a light meal for friends and family. It features the Baba Ganoush recipe found above.

Enjoy a taste of Sicily with this Authentic Cod Caponata recipe. Caponata is a Sicilian dish featuring eggplant, olive oil, tomatos, celery, olives, and capers, it’s complex flavours add deph to simple proteins like Cod.

How to Make Roasted Eggplant with Pomegranate & Tahini Dressing

Yields: 4-6 Servings | Prep time: 15 Mins (+time to salt the Eggplant) | Cook time: 25-35 Mins

Ingredients:

2 large Italian eggplants, cut into ¼” slices, lengthwise
Salt
2 T. extra virgin olive oil
2 tablespoons za’atar
2 T. fresh parsley, chopped
2 T. pomegranate arils, for garnish

Tahini Dressing Ingredients:
3 T. extra virgin olive oil
¼ c. tahini
3 T. fresh lemon juice
1 small shallot, minced
Sea salt and black pepper, to taste*

*Go light on added salt for the dressing because the eggplant will hold onto some of the salt from Step 1 below.

Directions:

Arrange sliced eggplant slices on two large, rimmed baking sheets lined with parchment paper or Silpat™ baking mats without overcrowding. Generously season both sides with salt and set aside for 45 minutes to one hour.

Meanwhile, prepare the tahini dressing by placing all of the ingredients together in a glass jar with a tight-fitting lid. Cover and shake vigorously to combine. Set aside.

When eggplant is almost ready, space the top two oven racks evenly apart (dividing the oven into thirds) and pre-heat oven to 425°F.  

Thoroughly rinse eggplant under running water to remove excess salt. Transfer the eggplant to a plate lined with paper towels and pat each slice thoroughly until completely dry. Transfer the dry eggplant slices to the prepared baking sheets and brush the exposed surface with the olive oil, and sprinkle over with za’atar.

Place the baking sheets in the oven and roast for 25-30 minutes, or just until the eggplant is golden brown. Cook time may vary, so check after 20 minutes and adjust final cook time accordingly. Do not overcook.

Remove from oven and transfer the roasted eggplant slices onto individual serving plates. Spoon some tahini dressing on top, along with some fresh parsley and pomegranate arils before serving. Enjoy!