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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
1/2 cup Haddar Tahini Paste (stir thoroughly before using, as oil and solids tend to separate)
1/2 cup water
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
juice of 1/2 a lemon
1/8 teaspoon Pereg Cumin
Haddar Kosher Salt, to taste
1 tablespoon chopped parsley
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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.
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.
In a bowl, mix the tahini, water, parsley, garlic, lemon juice, cumin, and salt. Whisk until emulsified.
Pour the tahini over the eggplants when serving. Top with pomegranate seeds and parsley.
How Would You
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So Dumb So Yum!! Super easy, delicious and filling! I swapped out the pomegranate seeds for Israeli salad.
Great feedback!