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Grilled Eggplant Flatbread with Pomegranate dressing

This sweet and easy recipe for a Grilled Eggplant Flatbread drizzled with Pomegranate dressing will have you drooling for more. Let’s get cooking!


  • 2 Store-bought Flatbreads 
  • 1 Eggplant, cut into rounds
  • 2.5 tsp Olive Oil
  • Salt and pepper
  • 1 tbsp Za’atar seasoning
  • ¼ cup Italian cheese 
  • Mint leaves, for garnish
  • Pomegranate seeds, for garnish
  • 1-2 tbsp Cedar Valley Selections Pomegranate dressing

For the Tahini sauce:

  • ½ cup Tahini
  • Juice of ½ a lemon 
  • 1 clove Garlic, minced
  • ½ tsp Salt
  • ¼ tsp Pepper 
  • 1 tsp Cumin powder
  • 4 tbsp Water


  1. Preheat the oven to 425F and grease a baking tray. 
  2. Slice eggplant into rounds and arrange it on the greased baking tray. Drizzle olive oil, sprinkle salt and pepper. Bake for 5-6 minutes and set aside.
  3. For the Tahini sauce – In a bowl, combine tahini, lemon juice, garlic, salt, pepper, cumin powder and water. Whisk to combine.
  4. Place the flatbreads on a wire rack on top of a baking tray. For a crispier crust, place flatbreads directly on the oven rack. For a softer crust, place flatbreads on the baking tray without the wire rack.
  5. Apply the Tahini sauce, top with grilled eggplant, za’atar seasoning and Italian cheese. 
  6. Bake in the 425F preheated oven for 6 mins, until the cheese melts and flatbreads are golden brown.
  7. Generously drizzle Cedar Valley Selections Pomegranate dressing on the flatbreads. 
  8. Garnish with fresh mint and pomegranate seeds. Slice into pieces and enjoy! 

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