Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

Shop 3/686-690 New South Head Road Rose Bay (Down the alley between Westpac Bank & Feisty Little Mouse)
Sydney, NSW


Stephanie Malouf | Accredited Nutritionist

Baked Eggplant Wedges With Parsley, Pomegranate & Tahini Dressing

Conscious Recipes

Baked Eggplant Wedges With Parsley, Pomegranate & Tahini Dressing

Stephanie Malouf Nutrition



  • Eggplant

  • Pomegranate

  • Fresh parsley, roughly chopped

  • Extra virgin olive oIL

  • Salt & Pepper

TAHINI DRESSING - Makes approx 1/2 cup

  • 1/3 cup tahini

  • 1/3 cup warm water - add slowly to desired consistency

  • 2 garlic cloves crushed

  • 1 tsp honey (optional)


  1. Preheat the oven to 200 degrees Celsius

  2. Slice the eggplant into edges

  3. Line a baking tray with baking paper and transfer the wedges onto the tray.

  4. Toss the eggplant edges with extra virgin olive oil or use a brush to coat all over and season with salt & pepper

  5. Cook in the oven for approx 25 minutes or until soft and slightly golden in colour.

  6. Transfer the eggplant onto a serving platter

  7. In a bowl combine all the ingredients for the dressing except the water. Slowly add the water whilst mixing to your desired consistency. You might like more or less water depending on your taste.

  8. Pour the tahini dressing over the eggplant and top with fresh parsley and pomegranate seeds