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Smoky Eggplant Salad with Herbs, Tahini and Pomegranate

Bailey’s Smoky Eggplant Salad with Herbs, Tahini and Pomegranate Recipe

  • Author: Bailey Cohen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2


1 medium eggplant

1 tbsp olive oil

2 tsp tahini   

4 garlic cloves, minced 

¼ red bell pepper, minced 

Juice from 1 lemon  

½ cup pomegranate seeds (about half an average pomegranate)

2 tsp fresh basil

2 tsp fresh parsley 

2 tsp fresh chives

1 tsp sesame seeds

1 tsp smoked paprika

1 tsp liquid smoke

Salt and pepper to taste


  1. Slice the eggplant into small cubes and set aside.

  2. Mince the garlic and bell pepper while heating up the olive oil in a pan.

  3. Add the garlic and bell pepper to the hot oil, and saute on medium heat. 

  4. When they become fragrant, add the eggplant, salt, pepper, paprika and cook for about 5-7 minutes until soft. 

  5. Add the liquid smoke, lemon juice, tahini, basil, parsley and chives. Cook for another 3-5 minutes, until the eggplant is fork tender. 

  6. Top with pomegranate seeds and fresh herbs.


Keywords: pomegranate, eggplant, salad, liquid smoke

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