Serves 3-4
Elevate your meals with our Baked Eggplant with Pomegranate and Homemade Tahini, a delicious and nutritious dish that’s gluten-free, dairy-free, and full of bold flavors! Perfect as a side or light meal, it combines creamy tahini, smoky eggplant, and fresh pomegranate for a healthy and satisfying option.
Ingredients (organic/biodynamic):
- 2 medium eggplants, sliced into rounds
- 1/4 c. homemade tahini (See recipe below.)
- 2 Tbsp. freshly squeezed lime juice
- 1 garlic clove, minced
- 1-2 Tbsp. water (optional)
- 1/4 c. pomegranate seeds
- 2 Tbsp. fresh parsley, chopped
- Celtic Sea Salt® and freshly ground black pepper to taste
- 1 tsp. smoked paprika (optional, for extra flavor)
Instructions:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper. Arrange the eggplant slices on the sheet, sprinkle lightly with Celtic Sea salt and let them sit for 10-15 minutes to draw out moisture.
- Pat the eggplant slices dry with a paper towel, then sprinkle lightly with freshly ground black pepper, to taste.
- Bake for 25-30 minutes, flipping halfway through, until golden and tender.
- While the eggplant is baking, whisk together the tahini, lime juice, and garlic in a small bowl. Add water, if needed, to achieve a smooth, drizzle-able consistency. Add Celtic Sea salt and freshly ground black pepper to taste.
- Once the eggplant is done, arrange the slices on a serving plate. Drizzle the tahini sauce generously over the top.
- Sprinkle the pomegranate seeds and chopped parsley over the eggplant. For a smoky flavor, you can add a sprinkle of smoked paprika.
- Serve the baked eggplant warm or at room temperature. It makes a great side dish or light meal!
*We recommend using freshly-ground sesame seeds to make your own tahini, rather than buying store-bought. Over time after seeds are ground, the oils come into contact with oxygen and can create free radicals that can trigger inflammation. By grinding your own seeds just before use, you get the most benefit, the most nutrition, and the least harm.
Homemade Tahini
Makes 3/4 cup to 1 cup of tahini
Ingredients (organic/biodynamic):
- 1 c. sesame seeds (preferably hulled)
- 2-3 Tbsp. water (or more for desired consistency)
- Pinch of Celtic Sea Salt® (optional)
Instructions:
- Roast the sesame seeds briefly to bring out the flavor, but not so long as to turn brown and bitter. Heat a dry pan over medium heat, and add the seeds, stirring frequently for 3-5 minutes until they take on a very light golden hue. Do not overcook. Exact timing will depend upon your stove and pan.
- Remove from heat and let cool for a minimum of 15 minutes.
- Transfer the roasted seeds to a high-powered blender or food processor.
- Blend until the seeds break down and form a paste. This may take a few minutes, and you’ll need to scrape down the sides occasionally.
- Gradually add water (1 tablespoon at a time) until you reach your desired consistency. Continue blending until smooth.
- Add a pinch of Celtic Sea salt if desired for flavor, and blend again to incorporate.
- Transfer the tahini to an airtight jar and store it in the refrigerator for up to a month.
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