Roasted Eggplant with Tahini and Pomegranate Seeds

Ingredients

• 1 large Eggplant
• 3 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.5 cup Tahini
• 2 tablespoons Lemon Juice
• 1 clove Garlic
• 2-4 tablespoons Water
• 0.25 cup Pomegranate Seeds
• 2 tablespoons Parsley

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

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Slice the eggplant into 1.27 cm thick rounds.
3. 3Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
4. 4Arrange the eggplant slices on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden brown.
5. 5While the eggplant is roasting, prepare the tahini sauce by whisking together the tahini, lemon juice, minced garlic, and water in a small bowl until smooth and creamy. Add more water if needed to reach desired consistency.
6. 6Once the eggplant is roasted, transfer it to a serving platter.
7. 7Drizzle the tahini sauce over the eggplant and sprinkle with pomegranate seeds and chopped parsley.
8. 8Serve warm or at room temperature.

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