Roasted Eggplant Tahini
This recipe quickly became one of my favorite ones! It is beyond easy to prep, and the taste makes you feel like you are on vacation in the Middle East with it's burst of flavors! It is the perfect recipe for an easy weeknight dinner, for a meal that you want to impress your friends and guests, or as a side to accompany any dish. With it's versatility and its amazing taste, I can assure you this will become one of your go-to recipes as well. I hope you enjoy it as much as I did!
1 Eggplant cut in half and cross hatched
Toasted Sesame Oil
Toasted Pine Nuts
Preheat your oven to 450 degrees.
Wash the eggplant, cut in half and cross hatch it.
In a bowl, combine the spices- pink salt, cumin, smoked paprika.
Drizzle the toasted sesame oil on the eggplant, and add the mixed spices.
Rub the eggplant well and make sure it is fully spread with the sesame oil and the spices.
Place into the oven for about forty minutes to an hour until fully baked and crispy.
Take out and drizzle with tahini and the pine nuts. You can also add crispy, baked lentils and chickpeas to give it an extra crunch (Thank you to my amazing followers who suggested this- you know who you are!)