Oven, Brush, Frying pan, Stovetop, Sheet Tray, Knife
Preheat the oven to 350°F. Wash & cut the eggplant in half lengthwise. Then score the flesh in a crisscross pattern. Be sure not to pierce the skin!
Place the eggplant & most of the whole unpeeled garlic cloves on a parchment-lined baking sheet. (Reserve a third of the garlic for the sauce.)
In a small bowl, mix together the coriander, salt, pepper & a drizzle of oil.
Brush the eggplant with the spiced oil. Bake for 20-30 min at 350°F, or until fork-tender.
In another small bowl, mix together the yogurt, lemon juice & tahini.
Add salt, pepper & the remaining garlic (grated or minced). Mix & refrigerate until needed.
Peel & thinly slice the onion.
Heat a drizzle of oil in a pan over high heat. Add the onion slices. Pan fry them for 5 min or until crisp & golden. Transfer them to a paper towel-lined plate.
Reduce the heat to medium. Then toast the almonds in the same pan for 2 min. Stir frequently to keep them from burning!
Chop the cilantro & mint.
Rinse & drain the pomegranate seeds. (You could also remove the seeds from a pomegranate yourself!)
Remove the eggplant & garlic from the oven.
Remove the peel from the roasted garlic. Transfer the eggplant & garlic to a serving plate.
Add a dollop of yogurt-tahini sauce. Garnish with fried onions, toasted almonds, fresh herbs & pomegranate seeds. Season with salt & pepper. Add a final touch of lemon or lime zest (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Roasted Eggplant with Tahini Sauce" contains 624 Energy, 50 g of Fat, 25 g of Carbohydrates, 14 g of Protein, 13 g of Fiber.