Roasted Eggplant with Tahini and Pomegranate

Ingredients

• 2 medium Eggplant
• 3 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 0.5 cup Tahini
• 2 tbsp Lemon Juice
• 2-3 tbsp Water
• 1 clove Garlic
• 0.5 cup Pomegranate Seeds
• 2 tbsp Fresh Parsley
• 2 tbsp Fresh Mint

Instructions

1. 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2Cut the eggplant into 1/2-inch thick slices.
3. 3Brush the eggplant slices with olive oil and sprinkle with salt and pepper.
4. 4Arrange the eggplant slices on the prepared baking sheet and roast for 25-30 minutes, or until tender and golden brown, flipping halfway through.
5. 5While the eggplant is roasting, prepare the tahini sauce. In a bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Add more water as needed to reach desired consistency.
6. 6Arrange the roasted eggplant slices on a serving platter.
7. 7Drizzle generously with the tahini sauce and sprinkle with pomegranate seeds, chopped fresh parsley, and chopped fresh mint.
8. 8Serve warm or at room temperature.

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