Roasted Eggplant with Tahini and Lemon Juice

★★★★★

_Proven

Prep Time: 10 min Cook Time: 1 hr Total Time: 1 hr Difficulty: Easy Servings: Serves 4 Source:

Ingredients

4 Italian eggplants

4 tablespoons Lemon for juice

4 tablespoons tahini

4 tablespoons olive oil

2 garlic cloves - minced

Kosher salt to taste

Chili pepper – chopped (to taste, optional)

Pinch sumac (optional)

Directions

1. Roast the eggplant either in 230 degrees Celsius oven for half an hour, or over open flame until it is soft and show no resistance when you press it with your finger.

2. Peel the eggplant and leave the stem on. Cut the eggplant into four lengthwise, but leave it attached to the stem. Arrange each eggplant on a plate.

3. Drizzle each eggplant with the lemon juice, tahini and olive oil. Sprinkle with garlic, salt, chili pepper and sumac. Serve warm.

Notes

House Timing
230C oven on circulating air
no preheat
30 min on one side; then turn around
25 min on the other side
5 min with grill setting on.

Roasted eggplant with tahini and lemon juice

Hatzilim hazilim aubergine