Roasted Eggplant Rings with Pomegranate

Name: Roasted Eggplant Rings with Pomegranate
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 3-4
Cuisine: Levantine
Ingredients: 2 eggplants, cut into thick rings; pinch salt and a drizzle of oil; 3 tbsp yogurt (for the sauce); 2 tbsp tahini (for the sauce); 1 clove garlic, crushed (for the sauce); 1 squeeze lemon (for the sauce); pinch salt (for the sauce); pomegranate molasses for drizzling; pomegranate seeds and parsley for the top

Just salt and a whisper of oil on the eggplant rounds before roasting — then the magic layers: a garlicky yogurt-tahini drizzle, threads of pomegranate molasses, fresh seeds and parsley over every golden ring.

12 Jun 2026

Prep10 mins

Cook25 mins

ServesServes 3–4

LevelEasy

How to Prepare

Slice the eggplant into thick rings, season with salt and a drizzle of oil.

Roast at 200°C (or air-fry) for 20–25 minutes, turning once, until golden and tender.

Whisk the yogurt, tahini, garlic, lemon and salt into a pourable sauce.

Arrange the rings on a platter and drizzle the sauce over them.

Finish with threads of pomegranate molasses, fresh seeds and parsley, and serve warm or at room temperature.

✦ Chef Noor's Tip

Thick rings hold their shape and stay creamy inside — thin slices dry out before they brown.