Yield
2 SERVINGS
Difficulty
Beginner
Total Time
Ingredients
- mezete Classic Tahini Sauce
- 1 Eggplant
- 2 Garlic cloves, crushed
- 1/2 Teaspoon pomegranate molasses
- 1 Teaspoon lemon juice
- 2 Tbsp olive oil
- 1/2 Tbsp paprika
- Pinch of cumin
- Italian Herbs
- Walnuts, Chopped
- Pomegranate and parsley for garnishing
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The perfect balance between crunchy walnuts, pomegranate, and roasted eggplant, with a creamy texture on the inside, garnished with our gourmet classic tahini sauce, we recommend this sharp flavourful dish for spicy food addicts.
Directions
- Cut the eggplant in half lengthwise without peeling
- Mix the paprika, mashed garlic, chili, pomegranate molasses, lemon juice, olive oil, cumin, Italian spices, salt, black pepper, and spread it over the eggplant
- Roast the eggplant for about half an hour at a temperature of 200 oC
- Garnish with mezete tahini sauce, chopped walnuts, pomegranate and parsley
