Garlicky Roasted Eggplant with Citrus Tahini Dressing
Ingredients
- 5 small eggplants
- 3 tbsp neutral oil
- 3 cloves garlic finely chopped
- 1/4 tsp cumin
- 1 tsp sea salt
- 1/2 cup pomegranate seeds
- handful mint leaves
- for the citrus garlic tahini
- 1 lemon juiced
- 2 tbsp tahini
- pinch sea salt
- water to thin (about 2 tbsp)
Preparation
Preheat oven to 200c/400f
Slice eggplants in half
Then gently slice into the eggplant flesh side up to make x’s or a diamond pattern
These minor cuts allow the oil to really ooze into the eggplant while roasting)
Place eggplants on baking tray, cut-side-up
Mix together oil, chopped garlic and cumin
Paint oil mixture onto the flesh of eggplant and generously sprinkle with salt
Bake for 40 minutes, or until very soft
Make citrus tahini dressing by whisking together lemon juice, tahini, and salt in a bowl
Add splashes of water until you've reached desired consistency, (i used 2 tbsp)
Drizzle citrus tahini dressing over roasted eggplant and sprinkle with pomegranate seeds and mint
