Roasted eggplant with sesame dip
Ingredients
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oven, 2 cutting boards, 2 knives, 2 bowls, baking sheet, whisk
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!
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