grilled eggplant with tahini recipe

Grilled Eggplant with Garlic Tahini Sauce





Total Time


  • 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.


  1. Cut the eggplant in half lengthwise without peeling
  2. Mix the paprika, mashed garlic, chili, pomegranate molasses, lemon juice, olive oil, cumin, Italian spices, salt, black pepper, and spread it over the eggplant
  3. Roast the eggplant for about half an hour at a temperature of 200 oC
  4. Garnish with mezete tahini sauce, chopped walnuts, pomegranate and parsley

Products Used

mezete garlic tahini sauce
mezete Gourmet Tahini Sauce Garlic (315g)

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