Grilled Eggplant Drizzled with Multiple Middle Eastern Flavours
Elevate your vegetable game with this recipe for Grilled Eggplant Drizzled with Multiple Middle Eastern Flavours, a dish that's as vibrant as it is delicious. Perfectly charred eggplant slices serve as the base for layers of irresistible flavor—creamy tahini dressing, sweet and tangy pomegranate molasses, and the fragrant, herby touch of za'atar. Garnished with fresh parsley and jewel-like pomegranate seeds, this recipe brings bold Middle Eastern-inspired ingredients together in a stunning presentation. Quick and easy to prepare with just 15 minutes of prep, this dish can be served as a healthy appetizer, a side dish, or a light vegetarian main course. Pair it with a dollop of yogurt for extra creaminess, and enjoy a culinary journey packed with texture and depth. Perfect for summer grilling or a crowd-pleasing party platter, this recipe guarantees to be a showstopper!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 large Eggplant
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 2 small Garlic cloves
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice
- 2 tablespoons Pomegranate molasses
- 1 teaspoon Za'atar
- 2 tablespoons Fresh parsley
- 3 tablespoons Pomegranate seeds
- 4 tablespoons Plain yogurt (optional, for serving)
Directions
Step 1
Slice the eggplants into ½-inch thick rounds. Sprinkle both sides of each slice with 1 teaspoon of salt and let sit for 10 minutes. Pat dry with a paper towel to remove bitterness.
Step 2
Brush both sides of the eggplant slices generously with 3 tablespoons of olive oil.
Step 3
Preheat your grill or grill pan to medium-high heat. Place the eggplant slices on the grill and cook for 4-5 minutes on each side, or until they have softened and have visible grill marks. Remove and set aside.
Step 4
Mince the garlic cloves and mix them with tahini, lemon juice, and 1 tablespoon of olive oil in a small bowl. Stir until smooth. If the mixture is too thick, add a teaspoon of water to reach drizzling consistency.
Step 5
Arrange the grilled eggplant slices on a serving platter. Drizzle the tahini dressing evenly over the top.
Step 6
Drizzle 2 tablespoons of pomegranate molasses over the eggplant for a sweet and tangy flavor.
Step 7
Sprinkle the eggplant with 1 teaspoon of za'atar for a herby, earthy finish.
Step 8
Garnish with chopped parsley and pomegranate seeds for a burst of color and freshness.
Step 9
Serve immediately, optionally paired with a dollop of plain yogurt on the side.
Nutrition Facts
| Serving size | (1484.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1430.3 |
| Total Fat 87.7g | 0% |
| Saturated Fat 14.4g | 0% |
| Polyunsaturated Fat 6.3g | |
| Cholesterol 6mg | 0% |
| Sodium 3998.2mg | 0% |
| Total Carbohydrate 144.1g | 0% |
| Dietary Fiber 45.4g | 0% |
| Total Sugars 101.3g | |
| Protein 26.1g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 3742.4mg | 0% |
| Iron 16076.4mg | 0% |
| Potassium 3505.4mg | 0% |
Source of Calories