Roasted Eggplant with Tahini and Pomegranates

Servings: Servings: 4-6
Time: :60 minutes (with drying time for eggplant)


Roasted Eggplant

  • 6 Chinese eggplants, sliced in half
  • Salt
  • Pure macadamia oil spray
  • 1 Tbsp za’atar
  • 1 Tbsp sumac
  • ½ c pomegranate seeds
  • ¼ c parsley chopped

Tahini Sauce

  • 2 cloves garlic, chopped
  • ½ tsp salt
  • ¾ c tahini
  • 1 lemon squeezed
  • ¼ c milkadamia, unsweetened


  1. Preheat oven to 375. Sprinkle eggplant with salt and arrange on a large parchment-lined tray. Let rest for ~30 mins. Pat dry.
  2. Spray with Pure Macadamia Oil and roast in oven for about 20-25 minutes, until softened.
  3. While the eggplants are roasting, make tahini sauce in food processor or blender.
  4. When the eggplant is ready, remove from oven and arrange on a dish.
  5. Sprinkle with za’atar and sumac.
  6. Drizzle with tahini. Top with pomegranate seeds and parsley.
  7. Enjoy!

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