roasted eggplant w date syrup and tahini dressing

serves 2 as a side dish
preparation time
10 minutes
cooking time
30 - 40 minutes


  • 1 large eggplant
  • 1 tablespoon extra virgin olive oil + a little more evoo love for dressing
  • 1 tablespoon date syrup (from health food stores, pomegranate molasses also works well)
  • 1/2 tsp salt
  • 1/2 teaspoon pepper
  • 2 tablespoons tahini
  • 2 tablespoons pomegranate arils
  • 1/8 cup roughly chopped mint leaves
  • 1/4 cup roughly chopped parsley leaves
  • 2 teaspoons zaatar (or dukkah)


Preheat oven to 190c. Slice eggplant in half lengthways and then use a knife to score the eggplant in a grid like fashion deep down to its base. Drizzle each half of the eggplant with 1 tablespoon each of extra virgin olive oil and rub into the cuts with your fingers. Drizzle 1/2 tablespoon over each eggplant half of the date syrup and rub in once again with your finger. Season well with salt and pepper. 

Rub the outside of the eggplants with a little more evoo and then place on a baking tray and put in the oven to bake for around 30 - 40 minutes, depending on the size of your eggplants. The eggplants are ready when they are softened right through and golden on the top.

Place eggplants on your serving dish and drizzle each half with a tablespoon of tahini. Scatter over the pomegranate arils, parsley and mint. Sprinkle with the zaatar and then finish with an extra drizzle of evoo. 

Serve with your favourite protein, goes lovely with sticky sweet spiced drumsticks