Roasted Vegetables with Feta, Pomegranate seeds &Tahini lemon-garlic sauce

 

This roasted vegetable dish inspired by Yotam Ottolenghi’s cookbook Jerusalem,  is my version of healthy comfort food. It has everything going for it – warm, crispy veg, salty, addictive feta, refreshing pomegranate kernels and a lemon-tahini sauce that envelops the entire thing in a creamy, garlicky hug. Basically, it’s like a bowl of mac&cheese, but with less calories and about a million bonus points from all the vitamins. It’s good, like REALLY good, and if you bring it to a girls-night potluck or something, i promise nobody will judge you. They’ll probably love you forever, actually.

I served mine with wild rice and a simple arugula salad dressed with lemon and olive oil but serving the vegetables alone with some crusty bread would also make a fantastic dinner for two.

Ingredients:

2 large eggplants, peeled and sliced into cubes
Salt and freshly ground black pepper
2 onions, sliced about as thick as your eggplant cubes
1 fennel bulb, sliced into medium pieces (again, similar to your eggplant, so your veggies cook evenly and are ready at the same time)
1 1/2 tsp. herbes de provence
1 tsp. sumac
3 tbsp olive oil

Dressing:

3 tbsp tahini
2 tbsp lemon juice
1 clove garlic, crushed

To top:

1/4 cup feta cheese,crumbled by hand

6 cherry tomatoes, sliced in half

1/3 cup pomegranate seeds

A handful of fresh mint, chopped roughly

How to:

  1. Preheat oven to 210 c.
  2. Peel the eggplant and cut into cubes, do the same with the onions and fennel
  3. Place veggies on a baking dish and drizzle with the olive oil. Sprinkle on the sumac, herbes de provence, salt & pepper
  4. Bake for about 40-45 minutes until veggies are golden, crispy and smell glorious
  5. Let cool for about ten minutes, during which time you can make the dressing, combining all ingredients with a whisk in a small bowl
  6. Cover veg with the dressing and with the toppings
  7. Serve warm and enjoy
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