Eggplant with Tahina and Pomegranate Seeds
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This simple, flavorful dish is a mainstay of Israeli and Middle Eastern cuisine. It makes a wonderful light supper with a side salad, or a crowd-pleasing side.
Recipe Type: Side
Yield: 4 side servings
  • 1 eggplant
  • ¼ cup best quality tahina
  • 3 tablespoons chopped parsley, divided
  • 1 tablespoon water, plus more as needed
  • 2 tablespoons lemon juice
  • ¼ cup pomegranate seeds
  1. Preheat the broiler.
  2. Put the eggplant on a baking sheet and broil, turning occasionally, until softened and slightly charred. (Alternately, do this over the open flame of your gas stove.)
  3. Remove from the oven. Carefully hold the eggplant over a bowl and cut a slit in the bottom to release the liquid. Allow to drain for a few minutes in the bowl.
  4. Meanwhile, whisk together the tahina, 2 tablespoons of parsley, water, and lemon juice in a small bowl. The tahina may seize up slightly. Continue adding water 1 tablespoon at a time until it is a smooth, pourable consistency.
  5. Cut the eggplant in half and score the flesh (not skin) with a knife. Put on a plate or serving platter skin side down.
  6. Drizzle with the tahina mixture and sprinkle the pomegranate seeds and remaining tablespoon of chopped parsley over. Serve immediately.
Gluten free, Parve, Vegan, Vegetarian
Recipe by Katherine Martinelli at