Aubergine Stuffed with Tahini & Pomegranate Seeds

By Eli Brecher | Jan 31, 2024 | 2 Min Read 

This Aubergine Stuffed with Tahini & Pomegranate Seeds is delicious served warm or enjoyed cool, as leftovers the next day. You can serve it as a side dish, a starter or as part of a mezze selection. It’s a real feast for your tastebuds and full of satisfying textures, from the smooth creamy filling to the crunchy pomegranate seeds!


Pomegranate has a particularly high content of polyphenols, which are plant compounds that have been associated with healthy gut microbiomes as well as boasting antioxidant and anti-inflammatory properties.


Aubergines are an excellent source of gut-friendly fibre and contain B vitamins which help release energy from food, while tahini is rich in an array of vitamins and minerals, as well as heart-healthy monounsaturated fats.

  •  4 large aubergines
  • 4 tbsp olive oil
  • 4 tbsp tahini
  • 3 cloves of garlic, peeled and chopped
  • ½ lemon, juice
  • 2 tsp ground cumin
  • 100g pomegranate seeds
  • Handful of parsley, finely chopped
  • 2 tsp salt (to bake in oven) + 1 tsp to mix
  1. Pre-heat the oven to 200 C. Slice the aubergines in half and drizzle 1 tbsp olive oil and a ¼ tsp salt over each aubergine half. Bake in the oven for 40 minutes.
  2. Remove from the oven and allow to cool slightly for 5 minutes. Then use a spoon to scoop the flesh into a food processor, setting the skins aside for later.
  3. Add the tahini, lemon, olive oil, garlic, cumin and remaining 1 tsp salt to the food processor and pulse together a few times, keeping some texture and not over-blending.
  4. Use a spoon to scoop the mixture back into the aubergine skins. Add an extra drizzle of tahini and sprinkle over the pomegranate seed and chopped parsley before serving.
This recipe was provided by nutritionist Eli Brecher (ANutr), who uses her expertise in the gut microbiome to build healthier habits. You can find more of Eli’s articles and her delicious recipes on our Nutrition Hub.