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Recipe by Chanie Apfelbaum

Hasselback Eggplants

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Hasselback Eggplants
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Sesame
45 Minutes
Diets
- Vegetarian - Vegan - Paleo - Pescatarian - Gluten Free - Low Carb - No Refined Sugar

Ingredients

For the Eggplants

  • 4 mini eggplants, sliced hasselback style (about 1/4-in./6-mm. thick)

  • 1/3 cup Bartenura Olive Oil

  • salt, to taste

  • pepper, to taste

  • 1/2 cup pomegranate seeds

  • 2 tablespoons chopped fresh parsley

For the Tahini

Directions

Prepare the Eggplants

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Place the eggplants on a Gefen Parchment-lined baking sheet and brush with oil, taking care to brush between the slices. Season with salt and pepper.

3.

Bake for 35–40 minutes, basting every 15 minutes with oil between the slices, until the eggplant is tender and starting to crisp up around the edges.

Prepare the Tahini

1.

In a bowl, mix the tahini, water, parsley, garlic, lemon juice, cumin, and salt. Whisk until emulsified.

2.

Pour the tahini over the eggplants when serving. Top with pomegranate seeds and parsley.

Recipe tags

gluten free hasselback healthy israeli cuisine Israeli food kosher Middle Eastern food Middle Eastern cuisine Middle Eastern food roasted eggplant tachina tahini techina
Hasselback Eggplants

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Esther
Esther
6 years ago

So Dumb So Yum!! Super easy, delicious and filling! I swapped out the pomegranate seeds for Israeli salad.

1
Chaia Frishman
Chaia Frishman
Reply to  Esther
6 years ago

Great feedback!

0
wpdiscuz   wpDiscuz

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