Eggplant & Cauliflower with Tahini Sauce
Crispy golden eggplant and cauliflower topped with creamy homemade tahini sauce, fresh tomatoes, parsley, toasted pine nuts, and pomegranate seeds. This delicious dish can be served as a side dish, appetizer, or light meal with warm pita bread.
Servings 8 People
Ingredients
- 1 large eggplant
- 1 small cauliflower
- 1/2 cup flour
- Salt to taste
- Oil for deep-frying
- Chopped fresh parsley
- Diced tomato
- Pomegranate seeds optional
- Toasted pine nuts
Tahibi sauce
- 1/2 cup tahini
- 1/3 cup water
- Juice of 1 lemon 1/4 cup
- 1/2 tsp salt
- 1 garlic clove minced
Instructions
- Cut the eggplant into thick, even slices. Sprinkle both sides with salt and let sit for a few minutes. Pat dry well with paper towels.
- Lightly coat the eggplant slices with flour and set aside.
- Cut the cauliflower into small pieces, keeping the center mostly intact. Wash and dry very well.
- Microwave the cauliflower center for about 10 minutes, or until softened.
- Heat oil in a deep pot. Fry the eggplant in batches until golden and crispy. Drain on paper towels.
- Fry the cauliflower pieces until golden and crispy, then carefully fry the softened cauliflower center.
- Chop the parsley and tomatoes. Toast the pine nuts in a dry pan until golden and fragrant.
- Whisk together the tahini, water, lemon juice, salt, and minced garlic until smooth and creamy. Refrigerate before serving.
- Arrange the eggplant and cauliflower on a serving platter. Drizzle with tahini sauce and top with tomatoes, parsley, toasted pine nuts, and pomegranate seeds.
- Serve warm, at room temperature, or chilled with warm pita bread.
Notes
- You can use eggplant, cauliflower, or both for this recipe.
- I personally prefer the eggplant, but both are delicious.
- The vegetables can be deep-fried, baked, or air-fried.
- The dish can be served warm, at room temperature, or cold.
- Everything can be prepared ahead of time.
- You can prepare the vegetables, tahini sauce, tomatoes, parsley, and pine nuts earlier in the day and refrigerate until ready to serve.
- The platter can be assembled right before serving or assembled ahead of time and refrigerated.
- Pomegranate seeds are optional.
- The tahini sauce may thicken as it sits. Add a little water if it becomes too thick.
- Serve with warm pita bread or enjoy it as a side dish with your favorite meal.