ROASTED EGGPLANT WITH TAHINI AND FRESH HERBS

My husband actually made this beautiful dish. You see, eggplant is one of our favorite vegetables, and tahini is pretty much our favorite dressing, so you put the two together, and we are a very happy couple. I tend to always roast eggplant and drizzle it with tahini, but my husband stepped it up a knotch and made this dish a bit more fancy. Eggplant with tahini is a very typical dish in Israel, and it's so easy to make at home, there's no need for you to travel all the way there to give this delicious dish a try. One thing I love most about eggplant, is that it tastes amazing cooked roasted, broiled or even boiled. You can check out my miso eggplant dish which I have made both roasted and boiled. 

Serving this warm eggplant with some fresh tomatoes and parsley adds a wonderful flavor and I love the mixture of hot and cold on one dish. 

Ingredients:

1-2 medium sized eggplants, sliced in half

1 large tomato, chopped

1 handful parsley

2 tbsp extra virgin olive oil

2 tbsp tahini

1 tsp cayenne pepper

1 tbsp sesame seeds. 

1 tsp cumin

Pinch of sea salt

Pinch of black pepper

Directions:

Preheat the oven to 400F. Drizzle a bit of olive oil on the eggplant and top with cayenne, cumin, sea salt and pepper. Roast for 25 minutes. Change the settings to broil, and broil the eggplant for another 10 minutes, until fully cooked and soft. Drizzle the eggplant with tahini, chopped tomatoes, parsley, sesame seeds, and top it off with the remainder of the olive oil and tahini.