ROASTED EGGPLANTS RECIPE
A delicious dish to eat all year long! So easy to prepare and very satisfying with a simple Tahini dressing.
Servings 3 people
INGREDIENTS
EGGPLANTS
- 2 eggplants medium size
- 3 tbsp pine nuts
- 1 handful basil leaves
- ½ cup fresh pomegranate seeds
- Himalayan salt & fresh ground black pepper to taste
- 1-2 tbsp olive oil for brushing
DRESSING
- 3 tbsp tahini
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 5 tbsp hot water (or more if it is not liquid enough)
- 1 garlic clove, crushed
- 1 tsp coriander powder
- Himalayan salt & fresh ground black pepper to taste
INSTRUCTIONS
EGGPLANTS
- Cut the eggplant in 1 cm thick slices. Brush both sides with some olive oil and sprinkle it with some Himalayan salt and fresh ground pepper.
- Grill the eggplant slices in a pan on both sides until golden brown (20-25 min) or roast it for 25 min in the oven by 220 C until soft and golden brown.
- Take a small pan and roast the pine nuts until slightly brown.
DRESSING
- Place all ingredients in a small blender or in a bowl and whisk all of them together until smooth.
- Place the eggplant slices on a plate and drizzle with the tahini dressing. Sprinkle pomegranate seeds and roasted pine nuts over the eggplants. Decorate with some basil leaves.