Savory Roasted Eggplant with Tahini

Makes 6 servings

 

This beloved dish is a favorite item at nearly every restaurant in Israel.  Fresh and nutritious eggplant roasted in its own juices and topped with a savory dressing is simple and yet incredibly delicious.

 

Ingredients:

 

3 medium-sized eggplants

1 cup of Golden Millstone Sesame Butter’s Tahini recipe

2 ripe tomatoes, diced

1/ 3 cup olive oil

3 garlic cloves, crushed

1 cup chopped mint

Salt and freshly-ground pepper to taste

 

Preheat oven to 350 degrees and wipe a foil lined pan with a thin coat of olive oil. Slice each eggplant in half lengthwise, season to taste with salt and pepper and place face down on pan. Bake for 35-40 minutes. Meanwhile, in a blender or small bowl, mix together tahini, olive oil, tomatoes, garlic and mint, season to taste with salt and pepper and blend well.

 

Remove eggplant from oven when done, cut each in half lengthwise, place on a platter and drizzle with dressing.

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This is the first convincing demonstration of the powerful anti-inflammatory effect of DHA in the brain
FrédéricCalon of Université Laval’s Faculty of Pharmacy