Roasted Eggplant with Tahini
Ingredients (Serves 8-10)
– 2 large eggplant
– 1/3 cup olive oil
– 1⁄2 cup pomegranate seeds
– 1⁄2 cup chopped fresh parsley
– 1/3 cup KEVALA Organic Sesame Tahini
– 2 tsp. salt
– 2 tbsp. lemon juice
– 2 tbsp. water
Preheat oven to 350 ̊ F. Slice eggplant into 3⁄4 – inch rounds and arrange rounds onbaking sheet. Brush each slice individually with olive oil and season with salt.Roast for 20 minutes on each side. Remove from oven and cool. Arrange roastedeggplant slices on a flat plate. Drizzle with tahini sauce (add 1 tsp. salt, lemon juiceand water to Tahini), sprinkle pomegranate seeds and chopped fresh parsley.
This dish is even better the next day! Keep the roasted eggplant sealed in aplastic container and serve as a salad with meat or roasted potatoes. Delicious!