Roasted eggplant with tahini sauce

This recipe makes a wonderful appetizer or healthy afternoon snack. Serve it with pita bread (or any other bread you prefer) and a salad such as Quinoa tabbouleh or with Spiced up potatoes and rice

Ingredients (serves 4-6 as an appetizer)
- 2 eggplants, diced
- 4 Tablespoons extra virgin olive oil
- salt and pepper, to taste 

For the tahini sauce
1/2 cup tahini (ground sesame paste)
- 1 lemon, juiced 
- 2 garlic cloves (or less if very pungent)
- a few tablespoons of water
- a handful of freshly chopped parsley or 1 Tablespoon of dried parsley) 
- sea salt, to taste 

Prepare the tahini sauce by mixing the tahini with the lemon juice and salt. Gradually add in a tablespoon of water at a time, until you reach the consistency you prefer, then add in the garlic and parsley. Taste and, if needed, add more lemon, garlic or salt.
Toss the eggplants with the olive oil and roast at 400F until fork tender, remove from heat and sprinkle with salt and pepper. Place the eggplant in a serving bowl and drizzle with the tahini sauce. Serve with pita bread, potatoes or rice and a salad and enjoy!

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