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.

You May also love

Fennel Broccoli Gratin

Pepper & Mango Avocado Relish Hotdogs

Broccoli Cheddar Puff Pastry

WE believe in

Real food
Real people
Real Life

Stay tuned! Bite by bite

Stay tuned!
Bite by bite

Sign up for our email-newsletter and stay updated.

2022. © The Bitery GmbH. All rights reserved. | Cookies

Change your language on the web

Search

Grocery list

Login

Register