Sumac-Spiced Eggplant and Pomegranate Salad with Tahini Drizzle

Name: Sumac-Spiced Eggplant and Pomegranate Salad with Tahini Drizzle
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium eggplants (cut into cubes); 2 tablespoons olive oil; 1 tablespoon sumac; 1 cup pomegranate seeds; 1 cup cherry tomatoes (halved); 1/4 cup fresh mint leaves (chopped); 1/4 cup fresh parsley (chopped); 1 tablespoon lemon juice; 1 teaspoon salt; 1/3 cup tahini; 2 tablespoons lemon juice; 1 clove garlic (minced); 1/4 cup water (more as needed); 1/4 teaspoon salt

VeganMediterraneanLunchVibrantFlavorfulMediterranean

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 320 CAL/SERV

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Overview

A vibrant and flavorful salad featuring roasted eggplant, sweet pomegranate seeds, and a creamy tahini drizzle, perfect for a refreshing Mediterranean-inspired dish.

Macronutrients per serving

grams

Protein

6.0g 10%

Fat

22.0g 38%

Carbs

30.0g 52%

Rich in nutrients

☀️ Vitamin C

40% DV

Supports immune function

🔺 Potassium

15% DV

Regulates fluid balance and nerve signals

☀️ Folate

20% DV

Supports cell division and DNA synthesis

☀️ Vitamin K

30% DV

Essential for blood clotting and bone health

✦ Antioxidants

High

Protects cells from damage

Ingredients

Main Ingredients

2 medium eggplants cut into cubes
2 tablespoons olive oil
1 tablespoon sumac
1 cup pomegranate seeds
1 cup cherry tomatoes halved
1/4 cup fresh mint leaves chopped
1/4 cup fresh parsley chopped
1 tablespoon lemon juice
1 teaspoon salt

Tahini Drizzle

1/3 cup tahini
2 tablespoons lemon juice
1 clove garlic minced
1/4 cup water more as needed
1/4 teaspoon salt

Instructions

1 Preheat the oven to 400°F (200°C).
2 Place the eggplant cubes on a baking sheet, drizzle with olive oil, sprinkle with sumac and salt, and toss to coat evenly.
3 Roast the eggplant in the preheated oven for 25-30 minutes, turning once halfway through, until golden brown and tender.
4 While the eggplant is roasting, prepare the tahini drizzle by whisking together tahini, lemon juice, minced garlic, and salt in a small bowl. Gradually add water until the mixture reaches a smooth, pourable consistency.
5 In a large serving bowl, combine the roasted eggplant, pomegranate seeds, cherry tomatoes, mint, parsley, and a tablespoon of lemon juice. Toss gently to combine.
6 Drizzle the tahini sauce over the salad just before serving. Adjust seasoning with additional salt if needed.