Our Recipes

Fried Eggplant with Tahini and Pomegranate Seeds

Combination of crispy fried eggplant slices, creamy tahini sauce, and the burst of sweetness from pomegranate seeds. It's a delightful appetizer or side that showcases contrasting textures and flavors.

Prep Time


Cook Time


Total Time




Main Ingredients

1 large eggplant, sliced into rounds

RK Salt for sweating the eggplant

RK Cooking Oil for frying

1/2 cup tahini

2 cloves garlic, minced

3 tbsp fresh lemon juice

2 tbsp water

RK Salt to taste

Pomegranate seeds

Chopped fresh parsley


Sprinkle salt on the eggplant slices and let them sit for about 30 minutes. This helps remove excess moisture.

After 30 minutes, rinse the eggplant slices and pat them dry with a paper towel to remove the salt and moisture.

Heat vegetable oil in a pan over medium heat. Fry the eggplant slices until golden brown on both sides. Place them on paper towels to absorb excess oil.

In a bowl, whisk together tahini, minced garlic, fresh lemon juice, water, and salt. Adjust the consistency by adding more water if needed.

Arrange the fried eggplant slices on a serving platter. Drizzle the tahini sauce generously over the eggplant.

Sprinkle pomegranate seeds and chopped fresh parsley over the dish.

Serve the Fried Eggplant with Tahini and Pomegranate Seeds as a delightful appetizer or side dish.

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Fried Eggplant with Tahini and Pomegranate Seeds