If you’re looking for a simple, healthy, and satisfying side dish to go with your main course, then this recipe just might be for you. This recipe puts a wholesome twist on roasted eggplant, and is a great addition to a festive meal. Keep reading for this delicious and tasty recipe.
Ingredients:
- One whole eggplant
- 1 C cold water
- 1 C sesame paste
- Juice of half a lemon
- 1/2 tsp sumac
- 1/2 tsp of sweet paprika
- 1/2 tsp of zaatar
- Salt and pepper to taste
- Handful of pomegranate seeds for garnish (optional)
- Bunch of finely chopped parsley for garnish (optiional)
- Pine nuts for garnish (optional)
Instructions
- Cut your eggplant in half and then cut into fourths without slicing too thin
- Line a greased parchment paper on a cookie sheet
- Roast in the oven on 425 degrees until fork tender
- Scoop out the insides and pat dry
- Prepare your tahini by mixing equal parts sesame paste and cold water, mix until smooth and creamy, but not too thick
- Add lemon juice to the mix and drizzle over the eggplant
- Add spices on top of the eggplants, salt and pepper to taste, and add desired garnish when you’re ready to serve
- Serve with kebabs or enjoy on its own!
