Empty My Fridge
Roasted Eggplant with Tahini
Ingredientes
- Eggplant1
- Tahine⅓ xícara
- Lemon1–2 colheres de sopa
- Salta gosto
- Peppera gosto
- Paprikaa gosto
- Other spices that you like
- Parsley · chopped1–2 colheres de sopa
- Garlic
- Pine nut
- Pomegranate
- Almond
Modo de preparo
- 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.
Resumido do vídeo de The Cooking Foodie. Assista para ver os detalhes.
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