💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Halve the vegetables lengthwise, and score the flesh in a crosshatch pattern.
KnifeCutting board
💡The crosshatch scoring lets the oil and salt get inside, and the flesh softens right down to the skin.
3
Brush the vegetables generously with the olive oil and sprinkle the salt on top.
Pastry brush
4
Spread on a baking sheet in a single layer, without crowding, flesh side up.
Baking pan
5
Roast the vegetables in a hot oven (200°C / 390°F) 35–40 minutes, until the meat is completely tender.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
For the Tahini sauce
6
Mix the tahini, lemon juice and garlic.
7
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
To assemble
8
Toast the pine nuts in a dry skillet over medium heat 2–3 minutes, stirring, until they turn golden.
⚙ Dry-Pan ToastingStoveFrying pan
💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
9
Arrange the eggplant on a plate and pour the tahini sauce over it.
10
Top with the olive oil, sumac, paprika, pine nuts, parsley and pomegranate seeds.
273calories
7 gprotein
9 gcarbs
21 gfat
● protein 10%● carbs 15%● fat 75%
Per serving (272 g), of 4 servings
For the Roasted Vegetables · For the Tahini sauce · To assemble ·
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⚖ About the ingredients
Eggplant: measured in pieces: one ≈ 300 g · 25 kcal per 100 g · More about Eggplant →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Raw tahini: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Raw tahini →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Sumac: measured in tsp in this recipe: 1 tsp = 5 g · 333 kcal per 100 g · More about Sumac →
Pine nuts: measured in tbsp in this recipe: 1 tbsp = 8.8 g · 673 kcal per 100 g · More about Pine nuts →
🔧 Tools needed (7) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
