Roasted Eggplant and Pomegranate Tapas Board
A vibrant Mediterranean tapas spread featuring roasted eggplant as the centerpiece, brightened with tangy pomegranate seeds, creamy dips, cheeses, fresh herbs, and warm bread. This board combines smoky, sweet, creamy, and crunchy textures — ideal for entertaining or a light, festive dinner.
Time
Prep: 20 minutes
Cook: 30 minutes
Assemble: 10 minutes
Total time: 1 hour
Ingredients
For the Roasted Eggplant
2 medium eggplants, sliced into thick rounds or lengthwise strips
3 tbsp olive oil
2 garlic cloves, minced
1 tsp lemon zest
Salt & pepper, to taste
½ tsp dried oregano
For the Board Additions
½ cup pomegranate seeds
½ cup crumbled feta or goat cheese
½ cup hummus (classic or roasted red pepper)
½ cup baba ganoush (optional for double eggplant flair)
Marinated olives (green & black mix)
Cherry tomatoes, halved
Cucumber slices
Fresh herbs
Warm pita bread or crusty baguette
Roasted nuts
Drizzle of pomegranate molasses or honey
Instructions
Roast the Eggplant
Preheat oven to 400°F (200°C).
Lay eggplant slices on a lined baking tray. Brush with olive oil, sprinkle garlic, lemon zest, oregano, salt, and pepper.
Roast for 25–30 minutes, flipping halfway, until golden and tender.
Prepare the Tapas Board
On a large wooden board or platter, arrange dips (hummus, baba ganoush) in small bowls.
Place roasted eggplant slices as the centerpiece.
Sprinkle pomegranate seeds and crumbled feta over eggplant.
Add olives, fresh veggies, nuts, and herbs in small clusters around the board.
Serve with warm pita or baguette slices.
Final Touch
Drizzle roasted eggplant with pomegranate molasses (or honey for sweetness).
Garnish with fresh mint and parsley.
Notes & Tips
Make-ahead: Roast eggplant in advance, serve at room temperature.
Variation: Add roasted red peppers, grilled halloumi, or stuffed grape leaves for extra Mediterranean flair.
Vegan option: Swap cheese for vegan feta or skip it entirely.
Texture tip: Add crunchy lavash crackers or seeded flatbread for contrast.
Frequently Asked Questions
Q: Can I grill instead of roast the eggplant?
A: Yes! Grilling adds a smoky flavor that pairs beautifully with pomegranate.
Q: What drink pairs best with this board?
A: A crisp white wine (Sauvignon Blanc) or sparkling water with lemon & mint.
Q: Can I use other fruits instead of pomegranate?
A: Yes — try grapes, figs, or dried apricots for sweetness.
Nutritional Information
Calories: ~280
Protein: 7g
Carbs: 26g
Fat: 17g
Fiber: 6g