Preheat the oven to 180°C and prepare a baking sheet with parchment paper.
Cut each eggplant in half and make diagonal stripes on each half (flat side). Place eggplants on the baking sheet, facing flat size up. Sprinkle salt, pepper and garlic powder and drizzle over olive oil.
Bake them for 20 minutes or until they got soft and golden brown on top.
Once the eggplants are done, drizzle over tahini paste and sprinkle with fresh coriander and pomegranate seeds.
Preparing In The Kitchen
Preheat the oven to 180°C and prepare a baking sheet with parchment paper.
Cut each eggplant in half and make diagonal stripes on each half (flat side). Place eggplants on the baking sheet, facing flat size up. Sprinkle salt, pepper and garlic powder and drizzle over olive oil.
Bake them for 20 minutes or until they got soft and golden brown on top.
Once the eggplants are done, drizzle over tahini paste and sprinkle with fresh coriander and pomegranate seeds.