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This tasty, high-in-protein snack (or side dish) is great for a low-carb diet, and for anyone who appreciates Middle-Eastern flavors.
3 to 4 Asian eggplants
3 tablespoons Gefen Extra-Virgin Olive Oil
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper, such as Gefen
1 cup prepared tahini
2 cloves garlic, freshly minced
1 tablespoon fresh lemon juice
1 to 2 tablespoons water or plain yogurt
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with foil or parchment paper.
Cut eggplants into quarters, and then cut each wedge in half. Place slices on the lined baking sheet and drizzle olive oil over eggplant. Toss to coat eggplant, then sprinkle with kosher salt and black pepper.
Bake uncovered for 40 minutes, tossing once during baking.
For Tahini Dressing, combine tahini, garlic, lemon juice and water or yogurt in a bowl and mix. Serve with Eggplant Fries.
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