Baked Eggplant with Tahini Sauce and Pomegranate

Serves 3-4

This delicious side or vegetarian main meal is packed with flavor! It combines eggplant with a homemade sesame sauce, finished with pomegranate seeds and parsley. It’s gluten-free, soy free, and dairy-free if you are avoiding these foods.

Ingredients (organic/biodynamic):

• 2 medium eggplants, cut into rounds
• 1/4 c. tahini* (See recipe for homemade tahini below.)
• 2 Tbsp. lime juice, freshly squeezed
• 1 garlic clove, minced
• 1-2 Tbsp. water (optional)
• 1/4 c. pomegranate seeds
• 2 Tbsp. fresh parsley, chopped, for garnish
• Celtic Sea Salt® and freshly ground black pepper to taste
• 1 tsp. smoked paprika (optional, for extra flavor)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Arrange the eggplant rounds on the baking sheet, and sprinkle lightly with Celtic Sea salt. Let the salted slices sit for 10-15 minutes to draw out moisture.
3. Pat the eggplant slices dry with a paper towel, then sprinkle lightly with freshly ground black pepper.
4. Bake for 15 minutes, then turn the slices over and bake for another 10-15 minutes, until golden and tender.
5. While the eggplant is baking, whisk together the tahini, lime juice, and garlic in a small bowl. Depending on consistency, add a little water, if needed, to ensure the sauce can be easily drizzled over the eggplant. Add Celtic Sea salt and freshly ground black pepper to taste.
6. Remove the eggplant from the oven, and arrange the slices on a serving plate. Drizzle the tahini sauce generously over the top.
7. Sprinkle the pomegranate seeds and chopped parsley over the eggplant. For a smoky flavor, you can add a little smoked paprika.
8. Serve the baked eggplant warm or at room temperature.

*We recommend making your own tahini using freshly-ground organic sesame seeds, rather than buying at the store. After seeds are ground, the released oils become oxidized over time and can create free radicals that can trigger inflammation. By grinding your own seeds right before use, you get the most benefit, the most nutrition, and the least harm.

Homemade Tahini

Makes 3/4 cup to 1 cup of tahini

Ingredients (organic/biodynamic):

• 1 c. sesame seeds (hulled, to avoid bitterness)
• 2-3 Tbsp. water (or more for desired consistency)
• Pinch of Celtic Sea Salt® (optional)

Instructions:

1. Roast the sesame seeds briefly to bring out the flavor. Heat a dry pan over medium heat, and add the seeds, stirring frequently for 3-5 minutes until they take on a very faint golden hue. Do not overcook as they will become bitter. Exact timing will depend upon your pan and stove.
2. Remove from heat and cool for at least 15 minutes.
3. Transfer the roasted seeds to a food processor or high-powered blender.
4. Blend until the seeds break down and form a paste. This may take a few minutes, and you’ll need to scrape down the sides occasionally.
5. Gradually add water (1 tablespoon at a time) until the tahini reaches your desired consistency. Continue blending until smooth.
6. Optionally, add a pinch of Celtic Sea Salt^® for flavor, and blend again to incorporate.
7. Transfer the homemade tahini to an airtight jar and store it in the refrigerator for up to a month.