Roasted Eggplant with Lemon Tahini Drizzle

Category, ,
Prep Time10 minsCook Time40 minsTotal Time50 mins
 3 medium Eggplants
 24 oz Grape or Cherry Tomatoes
 2 tbsp chopped Parsley
 1 tbsp chopped Mint [optional]
 ½ cup Lemon Tahini Drizzle [recipe below]
Lemon Tahini Drizzle
 ¾ cup Tahini
 ¾ cup Water
 3 cloves Garlic
 ½ tsp ground Cumin
 ½ tbsp Onion Powder
 2 Medjool Dates, pitted
  tsp Paprika
 1 tbsp fresh Parsley
1

Preheat oven to 350F degrees.

2

Slice eggplant in half the long way. Score the eggplant by slicing lines about 1 centimeter apart without cutting through the skin of the eggplant. Now slice the eggplant going the opposite way so you make a criss-cross pattern.

3

Place the whole tomatoes along with the eggplant [face down] on a baking pan lined with parchment paper.

4

Roast for 25 minutes. Shake the tomatoes. If they have begun peeling, remove from oven. If not, bake an additional 10 minutes and remove. After about 40 minutes [or when eggplant is tender], remove the eggplant from the oven.

5

While the eggplant is cooking, place all ingredients for the Lemon Tahini Drizzle into a blender and blend until super smooth and creamy!

6

Allow to cool enough to handle. Plate by topping eggplant with tomatoes, herbs, and Lemon Tahini Drizzle!

*Makes 6 servings. Can be stored in the fridge in an airtight container for 5 days.

 

Ingredients

 3 medium Eggplants
 24 oz Grape or Cherry Tomatoes
 2 tbsp chopped Parsley
 1 tbsp chopped Mint [optional]
 ½ cup Lemon Tahini Drizzle [recipe below]
Lemon Tahini Drizzle
 ¾ cup Tahini
 ¾ cup Water
 3 cloves Garlic
 ½ tsp ground Cumin
 ½ tbsp Onion Powder
 2 Medjool Dates, pitted
  tsp Paprika
 1 tbsp fresh Parsley

Directions

1

Preheat oven to 350F degrees.

2

Slice eggplant in half the long way. Score the eggplant by slicing lines about 1 centimeter apart without cutting through the skin of the eggplant. Now slice the eggplant going the opposite way so you make a criss-cross pattern.

3

Place the whole tomatoes along with the eggplant [face down] on a baking pan lined with parchment paper.

4

Roast for 25 minutes. Shake the tomatoes. If they have begun peeling, remove from oven. If not, bake an additional 10 minutes and remove. After about 40 minutes [or when eggplant is tender], remove the eggplant from the oven.

5

While the eggplant is cooking, place all ingredients for the Lemon Tahini Drizzle into a blender and blend until super smooth and creamy!

6

Allow to cool enough to handle. Plate by topping eggplant with tomatoes, herbs, and Lemon Tahini Drizzle!

Roasted Eggplant with Lemon Tahini Drizzle
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