Roasted Eggplant Rings with Pomegranate
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.
Roasted eggplant rings with pomegranate are an appetizer that pairs simplicity with striking, colourful presentation. The eggplant is roasted until tender with a light smoky note, then blanketed in a creamy yogurt-tahini sauce. Pomegranate molasses and its ruby seeds, with parsley, add a refreshing tang and a crunchy texture that completes the dish.
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.
Thick rings hold their shape and stay creamy inside — thin slices dry out before they brown.
Ingredient Swaps
• Pomegranate molasses can be replaced with concentrated lemon juice and a pinch of sugar for tang.
• The tahini can be left out and a simple garlic-yogurt sauce used for a lighter option.
• Pomegranate seeds can be swapped for toasted nuts to keep the crunch.
Common Questions
Do I fry or roast the eggplant?
Oven-roasting is the lighter option and gives a smoky note, while frying yields a richer texture.
How do I avoid bitter eggplant?
Sprinkle it with salt, let it rest, then dry it before roasting.
Is it served hot or cold?
It is delicious warm or at room temperature, balancing the cool sauce.
How do I get firm rings?
Cut them fairly thick and roast until tender without falling apart.
When do I add the sauce and pomegranate?
Right before serving so the seeds stay crunchy and the sauce fresh.
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