The Eggplant 🍆

June 20, 2018




The Eggplant 🍆





1 eggplant

2 tablespoons of olive oil

3 tablespoons of tahini

1-2 cloves of crushed garlic

1-2 tablespoons lemon juice

2-2 tablespoons of water

3-5 tablespoons of fresh pomegranate




Preheat oven to 200c-250c.


Cut the eggplant in circles, pat dry with a paper towel and sprinkle with salt. Wait for 5 mins so some the moisture is removed. Place on a baking tray (spray with oil or place baking paper), brush both sides generously with olive oil, sprinkle with pepper and bake for about 30-40 minutes until brown.


Mix the tahini, lemon juice and garlic. If it’s too thick, add water.


Drizzle with the tahini over the eggplant and sprinkle the pomegranate.


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