Roasted Eggplant with Tehina

Ingredients

• 1 large Eggplant
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 cup Tahini (Tehina)
• 2 tablespoons Lemon Juice
• 1 clove Garlic
• 2-3 tablespoons Water
• 1 tablespoon Fresh Parsley (chopped)

Instructions

1. 1Preheat your oven to 400°F (200°C). Take the 1 large eggplant and pierce it several times all over with a fork.
2. 2Rub the 1 large eggplant evenly with the 2 tablespoons of olive oil, then sprinkle it with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Place the prepared eggplant directly on a baking sheet.
3. 3Roast the eggplant in the preheated oven for 30 to 40 minutes. The eggplant is done when its skin is slightly wrinkled and the flesh feels very soft when gently squeezed.
4. 4While the eggplant is roasting, prepare the tehina sauce. Peel and finely mince the 1 clove of garlic.
5. 5In a medium bowl, combine the 1/4 cup of tahini, the 2 tablespoons of lemon juice, the minced 1 clove of garlic, and 2 tablespoons of water. Whisk these ingredients together until the sauce is smooth and creamy; if it is too thick, add the remaining 1 tablespoon of water, a little at a time, until it reaches a pourable consistency.
6. 6Carefully remove the roasted eggplant from the oven and allow it to cool on the baking sheet for at least 10 minutes, or until it is cool enough to handle comfortably. This cooling step helps the eggplant retain its moisture and makes it easier to slice.
7. 7Once cooled, carefully slice the 1 large eggplant lengthwise down the middle. Drizzle the prepared tehina sauce generously over the exposed flesh of the eggplant, then garnish with the 1 tablespoon of fresh parsley, chopped, before serving.

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