Roasted eggplant with sesame dip
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, 2 cutting boards, 2 knives, 2 bowls, baking sheet, whisk
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
How-To Videos
Homemade Tahini
Homemade za'atar
Nutrition per serving
Step 1/ 4
- ½ clove garlic
- 2 tbsp olive oil
- ½ tbsp Za'atar
- 1 eggplants
- salt
- pepper
- oven
- cutting board
- knife
- bowl
Preheat oven to 220°C/430°F. Peel and finely chop garlic. Add garlic, olive oil, and zaatar to a bowl and stir to combine. Halve and score eggplants crosswise. Season with salt and pepper.
Step 2/ 4
- baking sheet
Transfer halved eggplants to a baking sheet cut side up and rub the zaatar mixture on top. Bake at 220°C/430°F for approx. 45 min.
Step 3/ 4
- 5 g parsley
- 5 g mint
- 75 ml tahini
- ¾ tbsp unfiltered apple juice
- ½ lemon
- salt
- pepper
- cutting board
- knife
- bowl
- whisk
In the meantime, finely chop parsley and mint. Add chopped herbs, tahini, unfiltered apple juice, and lemon juice to a bowl and stir to combine. Season with salt and pepper to taste. If the mixture is too thick, add a little water to help reach a creamy consistency.
Step 4/ 4
- 50 g pomegranate seeds (for serving)
- parsley (for serving)
- mint (for serving)
- sesame seed (for serving)
Remove roasted eggplants from the oven and serve with tahini dip. Garnish with pomegranate seeds, fresh parsley, mint, and sesame seeds. Enjoy!
Enjoy your meal!
Tags
More delicious ideas for you
