Select The Person

1

2 people

20
2
2 People

INGREDIENTS

  • 0.5 large eggplant
  • 1 tablespoons olive oil
  • S&P to taste
  • 0.5 tablespoon fresh parsley
  • TAHINI DRIZZLE

  • 0.13 cup lemon juice (1 lemon)
  • 0.5 grated garlic clove
  • 0.13 cup tahini
  • 0.5 teaspoon Marple syrup
  • 0.5 tablespoon olive oil
  • 1.5 tablespoon ice water
  • whisk together, adding olive oil gradually and ice water last to thin

INSTRUCTIONS

  • Preheat oven to 400°
  • Slice eggplant crosswise into 1/2 inch rounds
  • On a parchment lined baking sheet, add eggplant rounds
  • Brush each side with olive oil and salt and pepper
  • Roast at 400° for 40 minutes, flipping halfway
  • Transfer to a platter
  • Drizzle with TAHINI DRIZZLE
  • Garnish with fresh parsley

Quick Add to your Shopping List