Lebanese

Roasted Eggplant with Tahini Sauce

Name: Roasted Eggplant with Tahini Sauce
Total time: 40 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 large eggplant; 2 tbsp tahini; 1 tbsp lemon juice; 1 clove garlic, minced; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup water

Crisp roasted eggplant topped with a creamy tahini sauce.

40 minutes4 servings

Method

Preheat oven to 200°C (390°F).
Cut eggplant into slices, toss with oil, salt, and pepper.
Roast for 25-30 minutes until tender and golden.
Mix tahini, lemon juice, garlic, oil, salt, pepper, and water. Serve over eggplant.

Sides Vegetarian

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