INGREDIENTS

• 2 large eggplants

• 4 TABLESPOONS olive oil

• 2 CLOVES garlic, finely diced

• 4 TABLESPPOONS tahini

• 1 TABLESPOON AND 1 TEASPOON lemon juice

• +/- 3 TABLESPOONS water

• pinch of salt and sprinkle of pepper

• 1 TABLESPOON honey, date syrup, or any type of sweetener

• 1/4 CUP pine nuts, walnuts or pomegranate seeds (optional) 

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STEPS

1. PREHEAT OVEN TO 200°C/400°F.

2. HALF THE EGGPLANT LENGTHWISE AND MAKE CRISS-CROSS DIAMOND PATTERNS OF 1-2 CM/ 0.4-0.8 INCH APART ON THE FLAT SIDE. MAKE SURE THE CUTS ARE DOWN CLOSE TO THE SKIN BUT DO NOT CUT THROUGH THE SKIN. 

3. BRUSH A TABLESPOON OF OLIVE OIL ON EACH HALF. SPRINKLE WITH A PINCH OF SALT AND PEPPER. PLACE THE HALVES IN A TIN AND PUT THEM INTO THE OVEN TO ROAST FOR ABOUT 40 MINUTES. 

   • ​tip: this dish serves really well with some roasted cocktail tomatoes and 2 handfuls of water-boiled spinach so you can also throw 100-150 grams tomatoes into the oven for 20-25 minutes.

4. IN A BOWL, PUT IN GARLIC, TAHINI, LEMON JUICE, TWO TABLESPOONS OF WATER (FOR NOW) SALT AND PEPPER. IF YOU THINK THE SAUCE IS STILL TOO THICK, ADD ONE OR MORE TABLESPOONS OF WATER UNTIL YOU REACH THE DESIRED CONSISTENCY.​

   • tip: if you want to add spinach to your meal, now is the time to boil your water and cook the spinach for about 2 minutes or until soften.

5. PLATE THE EGGPLANTS BY DRIZZLING THE TAHINI SAUCE GENEROUSLY ON TOP WITH SOME HONEY, NUTS AND POMEGRANATES!

inspired by Caroline's Cooking: https://www.carolinescooking.com/roasted-eggplant-with-tahini/