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

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Slice the eggplant into 1/2-inch 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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