Paleo Middle Eastern Roasted Eggplant

These oven-roasted eggplants are soft, nutty, tangy, and slightly sweet. This simple paleo dish can be served as a side dish, appetizer, lunch, or a main course. You can serve this Middle Eastern dish as a delicious meaty option for vegetarians and vegans.

What type of eggplant should you use when preparing paleo Middle Eastern food?

There are many types of eggplants ranging in color, shape, and size. For this recipe, we have used Italian eggplant, which is dark-skinned, slightly sweet, and shaped like a teardrop. It is excellent for grilling and roasting and has a creamy texture when cooked. You can also use zebra eggplant, Indian eggplant, or Chinese eggplant. You can use the most common eggplant in the market, globe eggplant, also known as American eggplant. It is a great all-purpose eggplant with a meaty texture and excellent absorption.

What toppings can you add to these roasted eggplants?

We have chosen to top this paleo Middle Eastern eggplant recipe with a creamy tahini sauce, walnuts, pomegranate seeds, and fresh parsley. If you want to customize this recipe but maintain the Middle Eastern flavors, you can add cooked ground beef, cilantro, mint and season with zaatar or dukkah. You can also sway from this cuisine and top it with paleo-friendly ranch dressing, cherry tomatoes, and basil. The world is your oyster; you can select your preferred flavor combinations for this roasted eggplant recipe.

What can you serve this side dish with?

If you are vegan/vegetarian, this recipe can be served as a satiating main dish. However, if served as a side dish, you can pair it with other paleo Middle Eastern recipes or Mediterranean dishes like kebab or kofte.

Net Carbs

18.7 g
Fiber

16.3 g
Total Carbs

35.6 g
Protein

9.7 g
Fats

33.1 g

442 cals

Quantity

Serving Size

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Eggplant, raw

2 small
Extra virgin olive oil

2 tbsp
Salt

0.5 tsp
Black pepper

0.25 tsp
Tahini

2 tbsp
Living Coconut Yogurt

2 tbsp
Lemon juice

2 tbsp
Water

1.5 tbsp
Pomegranate

2 tbsp, pieces
Walnuts

0.25 cup, chopped
Parsley

0.25 cup, chopped

Step 1

Preheat your oven to 400 F/ 200 C and line a baking sheet with baking paper. Slice the eggplants in half and score the flesh deeply without cutting the skin. Brush with olive oil from all sides, and season with salt and pepper.
Step 2

Place the eggplant cut side down onto the baking sheets. Roast uncovered for 20 minutes. Then flip and roast for 10 more minutes until the flesh is soft.
Step 3

While the eggplants are roasting, prepare the remaining elements. Deseed the pomegranate, finely chop the parsley and crush the walnuts. Set aside for assembly.
Step 4

To a small bowl, add the tahini, coconut yogurt, lemon juice, 1/8 tsp salt, and 1/8 tsp black pepper. Whisk to incorporate. Taste and adjust salt and acidity if needed.
Step 5

Remove the eggplants from the oven and transfer to serving plates. Drizzle the tahini sauce generously over the eggplants. Add the walnuts, pomegranate seeds, and parsley on top. Enjoy while still warm.