Roasted Eggplant With Beet Hummus, Figs And Pomegranate

"roasted eggplant with beet tahini sauce, roasted lemons, figs, pomegranate, beet slices, fresh mint"
-- @vibrantandpure

Recipe Intro From vibrantandpure

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 4

Recipe Card


  • 2 medium eggplants
  • olive oil, for cooking
  • Beet Hummus
  • Pomegranate seeds, figs, beet slices, tahini sauce, for topping


  • Step 1

    Preheat oven to 400F degrees.  

  • Step 2

    Slice the eggplants in half length wise & brush with olive oil. 

  • Step 3

    Place them cut side down onto a parchment lined baking sheet & bake for 35-40 minutes or until tender & golden. Serve with toppings and enjoy immediately.