Roasted Eggplant and Bell Pepper Salad with Tahini Dressing

Ingredients

• 2 medium Eggplant
• 2 medium Bell peppers (red and yellow)
• 3 tbsp Olive oil
• 0.25 cup Tahini
• 3 tbsp Lemon juice
• 1 clove Garlic
• 2 tbsp Water
• 0.5 tsp Cumin
• 0.5 tsp Paprika
• 0.25 cup Parsley
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Cut eggplant and bell peppers into large pieces.
3. 3Toss with 2 tbsp olive oil, salt, and pepper.
4. 4Roast for 25-30 minutes, or until tender and slightly charred.
5. 5Prepare tahini dressing: In a bowl, whisk together tahini, lemon juice, garlic, water, cumin, and paprika.
6. 6Adjust water to achieve desired consistency.
7. 7Let the roasted vegetables cool slightly, then chop into smaller pieces.
8. 8Toss with tahini dressing and garnish with fresh parsley.

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