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–+ servings
Burnt Eggplant

Savory Burnt Eggplant with Tahina: A Smoky Delight

This Burnt Eggplant with Tahina is a smoky, flavorful appetizer that’s simple to prepare and sure to impress your guests.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Middle Eastern
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 Medium to large eggplant The star of the dish
For the Tahina
  • 1/2 cup Tahini Sesame paste
  • 6 tablespoons Water Adjust for desired thickness
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 1 teaspoon Kosher Salt Adjust to taste
For Garnish
  • 1/2 cup Pomegranate Seeds Sweet and colorful
  • 1/4 cup Fresh Parsley Leaves Chopped

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • Fork

Method
 

Step-by-Step Instructions for Burnt Eggplant
  1. Preheat your oven to 500˚F (260˚C). Poke holes in the eggplant's surface and place it on a sheet pan.
  2. Roast the eggplant for 30-45 minutes, turning every 10 minutes until charred and soft.
  3. Mix tahini, water, lemon juice, and kosher salt in a bowl until smooth. Adjust thickness as needed.
  4. Let the roasted eggplant cool for 10 minutes, then peel off the charred skin.
  5. Smash the peeled eggplant on a platter, drizzle with tahini sauce, add olive oil, pomegranate seeds, and parsley.
  6. Serve warm or at room temperature with pita chips or crackers.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 200mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 70mgIron: 1mg

Notes

Enjoy creating this Burnt Eggplant masterpiece that beautifully showcases Middle Eastern flavors while being vegetarian and gluten-free!

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