Ingredients (2 servings):

  • 1 eggplant, cut into 0.5 cm thick slices
  • 1 tablespoon olive oil
  • 1/4 tsp salt
  • 1 pinch pepper, freshly ground
  • Tahini Lemon Dressing

for garnish:

  • cilantro, fresh
  • pomegranate seeds
  • 1 tbsp sesame seeds (roasted in the pan)
  • lemon zest
  • chili flakes
  • olive oil

  1. Preheat oven to 200ºC top/bottom heat.
  2. Season the eggplant with salt, pepper and olive oil and place on a baking tray lined with baking paper. Roast in the preheated oven for 15-20 minutes, depending on the thickness of the eggplant slices. Turn them halfway through the roasting time.
  3. Meanwhile prepare the Tahini Lemon Dressing.
  4. Arrange the roasted eggplant on a large platter with a rim. Pour the tahini dressing on top and garnish with cilantro, pomegranate, sesame seeds, lemon zest and some chili flakes.
  5. Lastly, drizzle with a little olive oil. Serve immediately.