Hasselback Eggplants
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Recipe By Chanie Apfelbaum
- Cooking and Prep: 45 m
- Serves: 4
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Contains:
Ingredients (13)
For the Eggplants
For the Tahini
Start Cooking
Prepare the Eggplants
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Preheat oven to 400°F (200°C).
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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.
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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
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In a bowl, mix the tahini, water, parsley, garlic, lemon juice, cumin, and salt. Whisk until emulsified.
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Pour the tahini over the eggplants when serving. Top with pomegranate seeds and parsley.
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So Dumb So Yum!!
Super easy, delicious and filling! I swapped out the pomegranate seeds for Israeli salad.
Please
Log in to post a review How'd it turn out? Write a review.
-
So Dumb So Yum!!
Super easy, delicious and filling! I swapped out the pomegranate seeds for Israeli salad.
Please
Log in to ask a question How'd it turn out? Write a review.
