This Middle Eastern spiced roasted/grilled/air-fried eggplant is served with a fragrant tahini sauce /dressing. A few pomegranate arils and fragrant mint leave top this show-stopper side with a lovely finish. In addition, this dish is delicious and so easy.
This dish takes under 20 minutes from the kitchen to the table. This roasted eggplant with tahini sauce is the perfect side to serve during dinner parties. Additionally, it is vegan and plant-based.
Do you love eggplant and try to find new recipes for this wonderfully humble vegetable? I love how good they taste. There are so many recipes that I try to make regularly, and they are amazing.
Eggplant is so versatile, and almost all cuisines use it in abundance. They are not very expensive and are readily available. The best part about fresh eggplant is its meaty texture and luscious taste.
The people who are shy from trying vegetarian alternatives for meatless Mondays can always try eggplant stews, curries such as Eggplant Tikka Masala, or Easy Air Fryer Eggplant Parmesan roasted slices to start with. They taste amazing.
What is Middle Eastern Spice Rub Used?
I have used Zatar spice rub for this eggplant dish. Zatar is quite a famous spice rub in the Middle East, and I love using it. It has an earthy dense flavor.
What Ingredients Are Needed?
Eggplant- Eggplant of your choice. I prefer fresh eggplants without too many seeds. If your eggplant is long, make slices before roasting or grilling.
Zatar Spice Rub/Mix- Easily available in all big grocery stores, online, or any ethnic store.
Turmeric Powder- I love the color and its anti-oxidants as well.
Tahini Paste- Easily available.
Yogurt- Plain Vegan Yoghurt like Coconut yogurt, greek yogurt, or Indian-style plain curd will work.
Lemon- Lemon provides a beautiful tangy taste to the dressing/dip/sauce.
Garlic- Minced garlic in the dip gives a delicious garlicky flavor. This is the ultimate flavorful ingredient. If you do not like to use garlic, skip it.
Paprika- For a slight kick to the taste buds.
Salt and Crushed Pepper- The ultimate seasoning duo.
Olive Oil- Fruity good quality olive oil brings out the best in this dip/dressing.
Pomegranate Arils-For Garnish
How to Make It-
Wash and pat dry the eggplant. With a sharp knife, score the eggplant in a diamond or any other shape by making long cuts. Mix the za'atar spice rub with some salt and rub it properly.
Heat a pan with some olive oil. When it's hot enough, place the eggplant skin-side down. Roast/grill it by turning over the eggplant mid-way. You will notice after some time it looks cooked with a caramelized effect.
Remove the eggplant halves onto a serving plate or tray. Whisk all ingredients required for the dressing. Make a nice and smooth dressing. Pour it over the eggplants. Garnish with pomegranate arils and mint leaves. Enjoy!!!
Roasted Eggplant with Tahini Sauce
- 1 Medium Round Eggplant,Sliced (Not too thin or thick)
- 2 Tbsp Zaatar Spice Mix
- 1 Tsp Salt
- ½ Tsp Turmeric Powder
- Olive oil for shallow frying of eggplant slices
- 1 Cup Plain Vegan Yoghurt of your Choice/Greek Yoghurt
- 1 Tbsp Tahini Paste
- 1 Big Lemon Juice
- 1 Tsp Paprika
- 1 Tbsp Olive Oil
- ¼ Tsp Crushed Black Pepper
- Pinch of Salt
- Pomegranate arils for Garnish
- Mint Leaves For Garnish
- Wash and dry eggplant .Slice them or cut into your desired shape.
- Score them with the help of a sharp knife.
- Coat them nicely with zaatar spice mix and salt .
- Heat some oil in the pan. Roast /Grill the slices till they look caramalized and cooked.
- Mix everything required to make the dressing.
- Arrange eggplant slices on a platter. Drizzle dressing over the slices.
- Garnish with pomegranate arils and mint leaves.