Roasted Eggplant with Tahini and Pomegranate | Summer Dinner
(0)
50 min
Quick
Kifli Kukták
Szaftosra és karamellizáltra sült padlizsánfelek selymes citromos-fokhagymás tahini öntettel, frissítő gránátalmamagokkal, pirított fenyőmaggal és friss fűszernövényekkel. Könnyű, tápláló és látványos mediterrán fogás.
Preparation method
Preparing and roasting the eggplant
Preheat the oven to 200 °C and line a baking sheet with baking paper. Wash the eggplants, cut them in half lengthwise, and score the flesh diagonally in a crosshatch pattern with a sharp knife (taking care not to cut through the skin).
Place the eggplant halves on the baking sheet cut-side up. Brush generously with olive oil, then sprinkle evenly with salt, ground black pepper, and ground cumin.
Bake in the oven for 35-40 minutes until the inside of the eggplants is butter-soft and creamy, and the top is beautifully caramelised to a golden brown.
Chef's tip
Tip: The tahini dressing may initially thicken from the lemon juice, but adding cold water bit by bit will yield a perfectly silky and light sauce.
Variation: Instead of pine nuts, you can also sprinkle toasted pistachios or sesame seeds on top.
25 min
Under an hour
