Roasted Eggplant with Tahini and Pomegranate Seeds

Ingredients

• 2 medium Eggplant
• 4 tbsp Tahini
• 2 tbsp Lemon juice
• 1 clove Garlic
• 0.5 cup Pomegranate seeds
• 3 tbsp Olive oil
• 0.25 tsp Salt
• 0.125 tsp Black pepper
• 0.25 cup Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Cut eggplant in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to cut through the skin.
3. 3Brush eggplant halves with olive oil and season with salt and pepper.
4. 4Place eggplant cut-side up on a baking sheet and roast for 30-35 minutes, or until tender and slightly browned.
5. 5Prepare the tahini sauce: In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and pepper. Add water, 1 tablespoon at a time, until the sauce reaches desired consistency.
6. 6Drizzle tahini sauce over the roasted eggplant.
7. 7Sprinkle with pomegranate seeds and fresh parsley before serving.

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