The Mediterranean Dish · by Suzy Karadsheh★ 5.0
Mediterranean Roasted Eggplant Recipe with Pomegranates and Tahini
NUTRITION · PER SERVING40M COOK
CAL 6%·PRO 4%
CARBS 13G41% OF CAL
6G FIBER0G ADDED8G INTRINSIC0G OTHER8G TOTAL SUGAR
FAT 9G61% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy roasted eggplant slices are seasoned with warm Mediterranean spices and topped with pomegranate, toasted pine nuts, and fresh parsley. Served with tahini sauce and warm pita, it's elegant and flavorful.
sidemediterranean🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large eggplant, sliced into 3/4-inch to 1-inch rounds
- Kosher salt
- Extra Virgin Olive Oil (I used Private Reserve Greek extra virgin olive oil)
- Seasoning of your choice (I used a generous sprinkle of za’atar and sumac)
- 1/2 cup chopped fresh parsley
- 1/2 cup pomegranate arils (seeds)
- Toasted pine nuts, a handful
- Make this Tahini Sauce Recipe
At a glance
PER SERVING · TIME 40M
CAL 6%·PRO 4%
CARBS 13G41% OF CAL
6G FIBER0G ADDED8G INTRINSIC0G OTHER8G TOTAL SUGAR
FAT 9G61% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 417mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 389mg
- Calcium
- 27mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 417MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.