Empty My Fridge
Roasted Eggplant with Tahini | Side Dish Recipe
Ingredients
- Eggplant1
- Tahini⅓ cups
- Lemon1–2 tbsp
- Saltto taste
- Pepperto taste
- Paprikato taste
- Other spices that you like
- Parsley · chopped1–2 tbsp
- Garlic
- Pine nut
- Pomegranate
- Almond
Instructions
- Preheat the oven to 200°C.
- Prick the eggplant all over with a fork and bake for 35–40 minutes, until tender.
- While the eggplant bakes, whisk the tahini, lemon juice, water and spices in a bowl, adding water 1–2 tablespoons at a time until the sauce reaches the desired consistency.
- When the eggplant is ready, drain off as much liquid as possible.
- Put the eggplant on a plate, slice it lengthwise, spoon over the tahini sauce, add garlic confit if using, and sprinkle with chopped parsley.
Summarized from The Cooking Foodie's video. Watch it for the details.
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