Vegan Recipe: Roasted Eggplant + Creamy Topping


  • Eggplant (however many you have)
  • Pomegranate or passion fruit seeds, and/or chpped pistachios or pine nuts

*Tahini Dressing

  • Tahini
  • Olive oil
  • Lemon
  • Garlic
  • Salt & pepper

*Or use Greek yogurt or labneh in place of tahini dressing


  1. Preheat your oven to 450 degrees.
  2. Wash and dry your eggplant(s), Cut each eggplant in half lengthwise, and poke holes or draw cool star carvings and lines in the flesh with your knife.
  3. Place skin side down in a cast iron pan and drizzle with olive oil, salt & pepper.
  4. Roast in the oven for 40 minutes.
  5. Meanwhile make the tahini dressking: Whisk 1-2 tablespoons tahini, the juice of (1) lemon, 2 crushed garlic cloves, salt & pepper in a little pitcher.
  6. Plate the eggpland and drizzle the dressing on top, followed by sprinkles of the pomegranate or passion fruit seeds and nuts.