Cilantro and Chili Roasted Eggplant with Tahini and Balsamic Glaze

Method

1. Before serving, stir cilantro into the tahini mixture and sprinkle chili flakes over the eggplant.
2. Preheat oven to 200°C (390°F). Cut eggplant in half and place on baking sheet.
3. Drizzle with olive oil and roast for 30-35 minutes until tender.
4. While eggplant roasts, mix garlic, tahini, lemon juice, salt, and cumin in a bowl.
5. Once cooled, scoop out eggplant flesh and mash with the tahini mixture.
6. Drizzle with balsamic glaze and serve as a dip or side.