# Grilled Eggplants

Grilled Eggplants with Tahini and Pomegranate is a delicious and healthy plant-based dish.

- Total time: 24 min
- Cuisine: Middle Eastern
- Category: Dinner
- Language: en

## Ingredients

- Eggplants
- Olive oil
- Tahini
- Cumin
- Salt
- Garlic
- Lemon
- Water
- Walnuts
- Parsley
- Pepper
- Pomegranate
- Crema di balsamico

## Instructions

1. Cut the eggplants in half lengthwise.
2. Score the flesh of the eggplant halves in a crosshatch pattern.
3. Pour olive oil into a bowl.
4. Brush the olive oil over the scored side of the eggplant halves.
5. Place the eggplant halves scored side down on a hot grill pan.
6. Grill the eggplants until grill marks appear, then flip them.
7. Transfer the grilled eggplants to an oven-safe dish and bake them in the oven.
8. Put tahini in a bowl.
9. Add cumin to the tahini.
10. Add salt to the tahini and cumin.
11. Smash and peel the garlic cloves.
12. Cut the lemon in half.
13. Squeeze lemon juice into the tahini mixture.
14. Add water to the tahini mixture.
15. Mix all the ingredients for the tahini sauce until smooth.
16. Heat a saucepan and add walnuts.
17. Toast the walnuts in the saucepan.
18. Finely chop the parsley.
19. Season the grilled eggplants with salt and pepper.
20. Spoon the tahini sauce over each grilled eggplant half.
21. Garnish with chopped parsley.
22. Add toasted walnuts as a topping.
23. Sprinkle pomegranate seeds over the eggplants.
24. Drizzle with olive oil.
25. Add Crema di balsamico for extra flavor and presentation.
26. Serve the grilled eggplants with toasted bread.

## Equipment

- cutting board
- knife
- brush
- grill pan
- oven
- bowl
- fork
- saucepan

## Source

- Original video: https://www.youtube.com/shorts/z9u-fWl1AyQ
- Recipe page: https://www.cliprecipe.com/recipe/7e76bc00-d51f-4912-b691-23dc79ee6fd0
- Extracted: 2026-02-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt