Eggplant with Tahini and Pomegranate

middle eastern eggplant appetizer | the domesticated wolf

I cannot get enough of baby eggplants – their real name is Thai Eggplant, but isn’t “baby eggplant” cuter? This recipe for Eggplant with Tahini and Pomegranate is a delicious appetizer for a cocktail party, or even served as a side.  You may remember this recipe for another eggplant appetizer with feta cheese.  I have a thing for this type of eggplant, clearly…

eggplant with tahini, goat cheese and pomegranate seeds | the domesticated wolf

Ingredients for 4 servings:

8 Thai eggplants, washed and dried then halved
olive oil
2 tbsp tahini
1/4 cup pomegranate seeds
1/4 cup crumbled goat cheese
1 tbsp honey
1 tbsp chopped flat leaf parsley
salt to taste


  1. Preheat oven to 400 degrees
  2. Coat cast iron skillet or baking sheet with olive oil then brush each eggplant half with additional olive oil
  3. Roast eggplant cut size down for 20-25 minutes or until soft with golden brown flesh
  4. While the eggplant is cooking mix tahini with just enough olive oil so that it’s thin enough to drizzle
  5. Plate eggplant cut side up, drizzle with tahini, and sprinkle pomegranate seeds and goat cheese on top
  6. Finish with a thin drizzle of honey, a sprinkling of parsley, salt to taste and serve immediately

how to cook thai eggplant | the domesticated wolf

middle eastern eggplant appetizer | the domesticated wolf

tahini and eggplant appetizer | the domesticated wolf

I love that the stem doubles as a serving utensil, making these one-bite treats really easy to eat.  Just pick these up by the stem and bite!

Have you ever cooked with Thai eggplants? I’d love to hear from you if you try this recipe at home!