Vegetarian, Maghreb and Middle East
Roasted eggplant with tahini and pomegranate, bulgur
Roasted eggplant with tahini and pomegranate is a vegetarian dish from the Middle East and North Africa, serving 4, ready in 55 minutes, rated easy, for about €2.40 per person. The key is roasting the eggplant until it's completely soft before topping it with tangy tahini sauce and crunchy pomegranate seeds.
Tonight, roasted eggplant, soft and tender, draped in tahini sauce with pomegranate seeds that burst with every bite.
- Total time
- 55 min
- Difficulty
- Easy
- Cost per person
- €2.40
- Calories per person
- 670 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Fall
The eggplant turns from firm to meltingly soft in the oven, the flesh almost creamy once the skin has browned nicely. The tahini sauce, brightened with lemon and mixed with yogurt, adds a tangy note that cuts through the richness, while pomegranate seeds bring a fresh crunch to every bite. Cumin and fresh herbs give the dish its character, somewhere between warm spice and green freshness.
This is a weeknight dish that needs few hands on steps but a bit of patience in the oven, great for a meat free dinner or for guests without much fuss. Mon Chou likes to bring it out as summer turns to fall, when eggplants are still at their best and pomegranates start showing up at the market.
The ingredients
Fruits and vegetables
- Eggplants 4
- Lemon 2
- Garlic 1 clove
- Pomegranate 1
- Flat leaf parsley 1 bunch
- Fresh mint 1 bunch
Pantry
- Olive oiloften in the pantry 5 tbsp
- Tahini 4 tbsp
- Bulguroften in the pantry 250 g
- Cuminoften in the pantry 1 tsp
- Saltoften in the pantry 1 pinch
Dairy
- Plain yogurt 1 tub
Allergens Gluten, Sesame, Lactose
The step by step recipe
-
Cut the eggplants in half lengthwise, score the flesh in a crisscross pattern, brush with oil, salt, and sprinkle with cumin.
Use a sharp knife and don't pierce the skin, the flesh needs to hold its shape.
-
Roast them cut side up at 220°C until the flesh is very tender and nicely browned. 40 min
If they brown too fast, cover with foil for the last ten minutes.
-
Let the bulgur swell in twice its volume of salted boiling water, cover and let it sit. 10 min
A drizzle of olive oil at the end keeps it from sticking.
-
Whisk the tahini with lemon, garlic, yogurt, and a bit of cold water until smooth and creamy.
The sauce should coat the back of a spoon, add a little water to loosen it if needed.
-
Arrange the eggplants on the bulgur, drizzle with sauce, and scatter with pomegranate seeds, parsley, and mint.
The pomegranate seeds add the crunch and tang that balance the richness of the eggplant.
Our tips to get it right
- Pick firm eggplants without blemishes, they roast more evenly and the flesh stays less bitter.
- Salt the flesh right when it comes out of the oven so the seasoning sinks in while it's still hot.
- To get the seeds out easily, cut the pomegranate in half and tap the back with a wooden spoon over a bowl.
The variations
- Swap the plain yogurt for a dairy free yogurt for a lactose free version, the sauce stays just as creamy.
- Add roasted chickpeas on top of the bulgur for more protein and extra crunch.
- For a faster version, cut the eggplant into cubes instead of halves, they'll roast in about 20 minutes.
What to serve it with
- Warm pita bread
- Mint tea
- Fresh tomato salad
Storage
The eggplant and bulgur keep for 2 days in the fridge in a sealed container, stored separately from the sauce and fresh herbs. Reheat the eggplant in the oven or a skillet to bring back its texture. The tahini sauce also keeps for 2 days, add it right before serving.
Questions about this dish
Can I use a different paste instead of tahini?
You can use plain almond or peanut butter, the flavor will change but the creamy texture stays similar. Avoid sweetened versions, they'd throw off the balance of the sauce.
Can I make this dish ahead of time?
Roast the eggplant and make the sauce ahead, keep them separate in the fridge. Assemble with fresh bulgur and herbs right before serving to keep the pomegranate's crunch.
Can you freeze the roasted eggplant?
Yes, cooked eggplant freezes well in an airtight container. Thaw it in the fridge, then reheat in the oven so it gets soft again.
How can I adapt this recipe for kids?
Serve the tahini sauce on the side so everyone can add as much as they like, and offer the pomegranate seeds separately. Plain bulgur usually goes over better with younger eaters.
How long does it take to make roasted eggplant with tahini and pomegranate, served with bulgur?
Count 55 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in roasted eggplant with tahini and pomegranate, served with bulgur?
About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does roasted eggplant with tahini and pomegranate, served with bulgur cost?
About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, sesame, lactose. Always check the labels of the products you buy.
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