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Roasted Tahini Eggplants

Our favourite side dish that never disappoints.

 

Ingredients

Ingredients
Servings:
 Eggplant
tbsp
Tahini Paste
tsp
Garlic Powder
tbsp
Olive Oil
g
Pomegranate Seeds
Salt & Pepper to taste
Handful Fresh Coriander
Calories
per serving
327
Carbs
16
Protein
12
Fat
21

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180°C and prepare a baking sheet with parchment paper.
  2. 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.
  3. Bake them for 20 minutes or until they got soft and golden brown on top.
  4. Once the eggplants are done, drizzle over tahini paste and sprinkle with fresh coriander and pomegranate seeds.

Preparing In The Kitchen
  1. Preheat the oven to 180°C and prepare a baking sheet with parchment paper.
  2. 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.
  3. Bake them for 20 minutes or until they got soft and golden brown on top.
  4. Once the eggplants are done, drizzle over tahini paste and sprinkle with fresh coriander and pomegranate seeds.

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