Hasselback Eggplants

5
(2)
  • Cooking and Prep: 45 m
  • Serves: 4
  • Contains:

Ingredients (13)

For the Eggplants

For the Tahini

Start Cooking

Prepare the Eggplants

  1. Preheat oven to 400°F (200°C).

  2. Place the eggplants on a 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.



  • Gitty

    Posted by Ygbts |2021-07-18 14:46:10
    Replies:
    0
    0
  • Esther - Kosher.com Admin

    So Dumb So Yum!!

    Super easy, delicious and filling! I swapped out the pomegranate seeds for Israeli salad.
    Posted by EstherBee |2017-07-28 07:18:25
    Replies:
    Chaia Frishman
    Great feedback!
    Posted by Chaiaadmin|July 28, 2017
    1
    1
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Esther - Kosher.com Admin

    So Dumb So Yum!!

    Super easy, delicious and filling! I swapped out the pomegranate seeds for Israeli salad.
    Posted by EstherBee |2017-07-28 07:18:25
    Replies:
    Chaia Frishman
    Great feedback!
    Posted by Chaiaadmin|July 28, 2017
    1
    1
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