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| Vegan Eggplant with Tahini |
"This is one of my favorite dishes I make at least once a week. I ate a similar version at a friend's house who recreated it after eating it at a Syrian family's house and then made my own version at home. I usually roast the eggplant the day before or in the morning and then I can make the dish quickly when it's time to eat. I usually serve it with bread. It keeps well in the fridge as well for a yummy lunch the next day."
Ingredients :
- 2 large eggplants
- 1/4 cup tahini
- 2 lemons, juiced
- 1 clove garlic, grated
- 2 tablespoons pomegranate molasses, divided
- salt
- 1 tablespoon extra-virgin olive oil, or more to taste
- 1/2 bunch fresh parsley, chopped
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 2H |
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- Preheat oven to 400 degrees F (200 degrees C).
- Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife.
- Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour.
- Peel eggplant and cut flesh into large cubes. Place into a bowl.
- Mix tahini, lemon juice, and grated garlic in a cup. Add 1 tablespoon pomegranate molasses and salt; mix well. Pour tahini sauce over eggplant and mix well. Drizzle with remaining 1 tablespoon pomegranate molasses and olive oil. Sprinkle parsley on top.
Notes :
- You need to adjust the amount of pomegranate molasses to your own personal taste. I usually use a large clove of garlic and hence a little more pomegranate molasses, but it's up to you.
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