Eggplant and pomegranate flatbreads are not only clever snacks, but they’re also great for sharing. These Middle Eastern-inspired flatbreads are topped with delicious eggplant, fragrant herbs, and creamy tahini. The combination of smoky eggplant, fresh herbs and the spicy sweetness of pomegranate creates a delicious taste experience. These flatbreads are not only visually appealing but also a treat for your taste buds. Whether you’re hosting a casual gathering or just in the mood for a unique and delicious snack, these flatbreads are sure to impress. So gather your loved ones, spread joy and treat yourself to these delicious treats!
- 3 eggplants
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- Zest 1 lemon, squeeze ½ lemon
- 2 tbsp tahini paste
- 3 large or 5 small Middle Eastern flatbreads
- 100g pomegranate seeds
- 2 tbsp toasted pine nuts
- a few mint leaves for serving
- Halve one of the eggplants from the stem to the bottom and then cut into long, thin slices.
- Brush eggplant slices with 1 tablespoon oil.
- Grill or broil the eggplant slices in batches until soft and charred.
- Set the grilled eggplant slices aside.
- Place the remaining 2 eggplants directly on the grill or under a hot grill.
- Cook the aubergines, turning regularly, until the skin bubbles and turns black and the flesh is really soft.
- Allow the cooked eggplants to cool.
- Halve the whole eggplants and place the flesh in a food processor.
- Discard the blackened skins.
- Add garlic, lemon zest and juice, tahini and spices to food processor.
- Whisk the mixture until smooth.
- Allow the eggplant puree to cool in the refrigerator and remove 30 minutes before serving.
- Preheat the oven to 200°C/180°C fan/gas 6.
- Brush the flatbreads with the remaining oil.
- Place the flatbreads on a baking sheet and bake for 10 minutes until crispy.
- Spread the flatbreads with the eggplant puree.
- Top the flatbreads with the grilled eggplant slices.
- Add pomegranate seeds, pine nuts and mint leaves on top.
- Before serving, cut the flatbreads into slices.
Equipment and tools
- Grill or grill
- A garlic press
- Lemon peel
- citrus press
- Small bowl
- Pastry brush
- frying pan
This recipe contains the following allergens:
- Nuts (pine nuts)
- Sesame (tahini paste)
Please consider these allergens if you or your guests have dietary restrictions or allergies.
Storage and leftovers
If there are any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. When reheating, it’s best to use a frying pan to warm up the flatbreads and eggplant. Freshen up the flavors with a squeeze of fresh lemon juice and garnish with more pomegranate seeds, toasted pine nuts and mint leaves.
The Health Benefits of Eggplant and Pomegranate Flatbread
Eggplant and pomegranate are the main ingredients in this delicious and nutritious flatbread recipe. Packed with antioxidants, vitamins and minerals, these ingredients offer numerous health benefits that make this dish not only delicious but also healthy for you. Let’s delve deeper into the health benefits of eggplant and pomegranate:
Benefits of Eggplant:
Eggplant, also known as eggplant, is low in calories and high in fiber, making it an excellent choice for weight management and digestive health. They are a good source of vitamins and minerals, including vitamin C, vitamin K, vitamin B6, potassium and manganese. Additionally, eggplants contain plant compounds called anthocyanins with antioxidant properties that help protect against cell damage and reduce inflammation in the body.
Benefits of Pomegranate:
Pomegranates are known for their high antioxidant content, particularly from a group of compounds called punicalagins. These antioxidants play a crucial role in neutralizing harmful free radicals in the body, reducing oxidative stress and promoting overall health. Pomegranates are also an excellent source of vitamin C, vitamin K, folic acid and potassium. They have been linked to various health benefits, including improved heart health, reduced inflammation, and potential anti-cancer effects.
Combine the advantages:
By combining eggplant and pomegranates in this flatbread recipe, you get a winning combination of nutrient-dense ingredients. Both eggplants and pomegranates contain a number of antioxidants that can help protect your cells from damage, boost your immune system, and reduce the risk of chronic disease. These ingredients are also low in calories and high in fiber, which promotes satiety, maintains healthy digestion, and supports weight management.
Tasty and nutritious:
Incorporating garlic, lemon zest, tahini paste, and mint leaves into this recipe not only enhances the flavor but also provides unique health benefits. Garlic is known for its immune-boosting and antimicrobial properties, lemon peel provides vitamin C and aids digestion, tahini paste provides healthy fats and minerals, while mint leaves offer a refreshing taste and potential digestive benefits.
These eggplant and pomegranate flatbreads are not only a delicious culinary treat, but also a nutritious addition to your diet. Packed with antioxidants, vitamins and minerals, this dish can contribute to overall health and well-being. So, try this recipe to enjoy the aromatic taste while reaping the amazing health benefits!