Roasted Eggplant with Tahini and Pomegranate
Easy Recipe, Fancy Taste
Hey there, Wellkulå Friend!
Elevate your culinary experience with our Roasted Eggplant with Tahini and Pomegranate. This dish features tender, smoky roasted eggplant drizzled with creamy tahini sauce and topped with vibrant pomegranate seeds and fresh herbs. Packed with anti-inflammatory and antioxidant-rich ingredients like tahini, garlic, and pomegranate, this recipe is as nutritious as it is beautiful. Whether you serve it as a side dish or a light main course, this Middle Eastern-inspired delight is sure to impress your taste buds and nourish your body.
#Cellcare ingredient health benefits
EGGPLANT | ANTIOXIDANT POWERHOUSE
Eggplant is rich in antioxidants, particularly nasunin, which supports brain health and protects cell membranes. It’s also low in calories and high in fiber, aiding digestion and promoting heart health.
TAHINI | NUTRIENT-DENSE SESAME SEEDS
Tahini, made from ground sesame seeds, is a fantastic source of healthy fats, plant-based protein, and essential minerals like calcium, magnesium, and iron. It supports bone health, energy production, and overall vitality.
POMEGRANATE SEEDS | IMMUNITY BOOSTERS
Pomegranate seeds are loaded with antioxidants, including vitamin C and polyphenols, which strengthen the immune system and reduce inflammation. They also add a burst of color and natural sweetness to your dishes.
GARLIC | NATURAL ANTI-INFLAMMATORY
Garlic is known for its powerful anti-inflammatory and immune-boosting properties. It’s rich in sulfur compounds that support heart health, fight infections, and promote overall well-being.
OLIVE OIL | HEART-HEALTHY FAT
Extra virgin olive oil is a cornerstone of healthy eating, packed with monounsaturated fats and antioxidants. It reduces inflammation, supports heart health, and enhances the absorption of fat-soluble vitamins.
WELLKHANA KITCHEN RECIPE
Ingredients:
2 medium eggplants
3 tablespoons extra virgin olive oil
2 tablespoons tahini
1 garlic clove, minced
1/2 lemon, juiced
1/4 cup pomegranate seeds
2 tablespoons fresh parsley, finely chopped
Salt and black pepper to taste
Instructions:
Prepare the eggplant | Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
Season and roast | Place the eggplant halves on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and black pepper. Roast for 30-35 minutes, or until the eggplants are tender and golden brown.
Make the tahini sauce | In a small bowl, whisk together tahini, minced garlic, lemon juice, and 1-2 tablespoons of water until smooth and creamy. Adjust the consistency as needed.
Assemble the dish | Once the eggplants are roasted, transfer them to a serving platter. Drizzle the tahini sauce over the eggplants and sprinkle with pomegranate seeds and parsley.
Serve | Enjoy warm or at room temperature as a side dish or a light main course.
Easy, Delicious, and Nutritious
Our Roasted Eggplant with Tahini and Pomegranate brings together bold flavors and wholesome ingredients in a dish that’s as delightful to eat as it is easy to prepare. Whether you're embracing plant-based meals or looking for a vibrant addition to your table, this recipe delivers both taste and nutrition in every bite.
Until next time, Dr. Monisha
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by Dr. Monisha Bhanote
✅ EVIDENCE-INFORMED REVIEWED ARTICLE
