Grilled eggplant with quinoa, tahini and pomegranate

By Kary Osmond
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  • 3 Japanese eggplants
  • Salt
  • Olive oil
  • 1/2 cup tahini paste
  • 1/4 teaspoon sea salt
  • 1/4 cup warm water
  • 1 cup cooked quinoa
  • ¾ cup pomegranate seeds (about 1 pomegranate)
  • ½ cup roasted chickpeas
  • 1 tablespoon minced mint


  1. Preheat BBQ to high heat. Brush the grill grates clean.
  2. While the BBQ heats, slice eggplants in half, lengthwise. Using a sharp paring knife, score the inside surface of the eggplants in a cross hatch pattern, ¼ inch deep. Sprinkle the scored side with salt. Set aside for a few minutes.
  3. Whisk together tahini paste, salt & warm water. Add more water if too thick. Set aside.
  4. Brush eggplants with olive oil, and place halves cut-side down on the hot grill. Grill for five minutes, then flip and cook on the other side until tender through, about five minutes. Remove from grill.
  5. To plate. Arrange grilled eggplants on a platter, evenly top with quinoa, pomegranate seed, roasted chickpeas, minced mint and a drizzle of tahini sauce.


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