Sumac Roasted Eggplants with Smoky Tahini Sauce

If you are interested in Middle Eastern food, then you will for sure enjoy this sumac roasted eggplants with pomegranate, pinenuts and smoky tahini sauce. This roasted eggplant recipe goes perfectly well with couscous, lentils or other wholegrains, and it is keto-friendly, gluten-free and dairy-free. If you can't find those long slender eggplants, just use regular one.

	Smoky Tahini Sauce
400 g Chinese eggplants, halved lengthwise 3 tbsp Olive oil 1 tbsp Sumac Sea salt 2 tbsp Pinenuts, toasted 2 tbsp Pomegranate seeds 1-2 tbsp Parsley, chopped	4 tbsp Tahini Juice of 1 lemon 1 clove Garlic 1/2 tsp Smoked paprika powder 3-4 tbsp Cold water Sea salt and freshly milled black pepper, to taste

Preheat the oven to 200C/400F. Place the eggplant halves and score each half with a sharp knife in a criss-cross pattern, making sure not to pierce through the skin.
Brush the eggplant slices with the olive oil, place cut side up on the baking sheet and sprinkle with sumac and a little sea salt.
Roast eggplant until very tender, about 20 minutes. Broil the eggplant until golden and lightly charred, 3-4 minutes, depending on the strength of your broiler.
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until they are lightly golden and fragrant, about 5 minutes.
Place all the ingredients for the sauce in an immersion blender and process until smooth and creamy. Season to taste with salt and pepper.
Arrange the eggplants on a serving plate, drizzle with the tahini sauce and scatter the pomegranate seeds, pine nuts and parsley leaves over top.

33 comments:

Tom 10/6/23 22:38: ...Angie, yet another colorful and exciting dish!
Cooking Julia 10/6/23 23:17: These eggplants are strange but they look beautiful in this salad!
roentare 10/6/23 23:58: Tahini sauce looks interesting.
Brian's Home Blog 11/6/23 00:32: That does look wonderful and I'm sure it's so flavorful!
Liz That Skinny Chick Can Bake 11/6/23 02:05: You find the most beautiful produce and you transformed the eggplant into a restaurant worthy dish!!!
Christine 11/6/23 03:15: Looks good!
Citu 11/6/23 03:28: Gracias por la receta. Me gustan las berenjenas. Te mando un beso.
Anonymous 11/6/23 03:41: What a spectacular looking recipe. I love all the exotic ingredients (sumac, pine nuts, tahini) that are included in this salad/side dish. Looks so pretty too.
Judee from Gluten Free A-Z
Eha Carr 11/6/23 06:21: Saw this on Instagram and hoped to find it here! The dish appeals greatly - have all the ingredients usually in the kitchen bar perchance the pomegranate seeds - like the taste promised and the health inviting - thanks!
Sherry's Pickings 11/6/23 06:27: i love middle eastern food. Our persian friend makes the best Tachin ever. Eggplants are wonderful and they look so beautiful here.
Lola Martínez 11/6/23 09:03: No conozco esta berenjena, ni tampoco el zumaque, he tenido que ir a internet para saber que es, pero una vez me he informado, me gustaría probar tu plato que me iba a encantar.
Margaret D 11/6/23 09:36: Looks rather nice and different for me.
eileeninmd 11/6/23 12:07: Sounds delicious, I like eggplant. Thanks for sharing!
Take care, enjoy your day and have a happy new week!
DEZMOND 11/6/23 13:05: I've never seen such cute looking elongated ichibans!
Chef Mimi 11/6/23 14:10: I can only imagine how delicious this eggplant is! I love sumac!
Bill 11/6/23 16:48: Looks good.
Jeff the Chef 11/6/23 17:03: So exotic! I've never cooked with sumac before. I'm going to have to look into that.
COCINA Y REPOSTERÍA DE ANTAÑO 11/6/23 17:21: Hola Angie. Deliciosa receta, me encantan las berenjenas con zumaque. Bssss
Anonymous 11/6/23 18:13: Hi Angie, I will be on the lookout for those eggplants. Bernadette new classic recipes.
Nancy Chan 11/6/23 20:11: Interesting and looks delicious. Something I never thought of trying.
tigerfish 12/6/23 04:52: Like how you finish off roasting by broiling the eggplant to give its char
Javier 12/6/23 11:34: I'm a big fan of your recipes! Looks delicious
Rose world 12/6/23 14:49: Your roasted eggplants looked beautiful
The Velvet Runway 12/6/23 16:05: That looks delicious, and so colorful
Julia x
https://www.thevelvetrunway.com/
Federica Simoni 12/6/23 16:33: sembrano buonissime!
Hena Tayeb 12/6/23 19:20: Oh that not only looks delicious but also such a beautiful presentation.
Carol @Comfort Spring Station 12/6/23 20:49: As another reader commented, I have never tried cooking with sumac. Your recipes really enlarge my world!
Marissa 13/6/23 00:27: WOW! What a stunner of a dish - absolutely gorgeous, Angie. And the flavors sound totally mouthwatering.
Rainbow Evening 14/6/23 00:29: wish to try this smoked eggplants.... yummy
Ben | Havocinthekitchen 14/6/23 01:34: I love the combination of eggplant and tahini - really one of my favourite! And with the smoky notes from smoked paprika and pomegranate seeds, not only this is ultra delicious but also elegant and beautiful!
2pots2cook 14/6/23 12:55: Perfect light summer dish!!!!!
thepaintedapron.com 15/6/23 16:17: So flavorful! I've never seen skinny eggplants like those~ beautiful presentation as always!
Raymund 16/6/23 01:50: I'm definitely interested in Middle Eastern food, and this sumac roasted eggplants recipe with pomegranate, pinenuts, and smoky tahini sauce sounds absolutely delicious! I love how versatile roasted eggplants can be, and pairing them with couscous, lentils, or whole grains sounds like a fantastic combination.