Vegan Eggplant with Tahini barbara reviews online

Vegan Eggplant with Tahini


barbara

This is one of my favorite dishes I make at least once a week. I ate a similar version at a friend's house who recreated it after eating it at a Syrian family's house and then made my own version at home. I usually roast the eggplant the day before or in the morning and then I can make the dish quickly when it's time to eat. I usually serve it with bread. It keeps well in the fridge as well for a yummy lunch the next day.

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Edition Details

Author

barbara

Cooking method

Preheat oven to 400 degrees F (200 degrees C).
Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife.
Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour.
Peel eggplant and cut flesh into large cubes. Place into a bowl.
Mix tahini, lemon juice, and grated garlic in a cup. Add 1 tablespoon pomegranate molasses and salt; mix well. Pour tahini sauce over eggplant and mix well. Drizzle with remaining 1 tablespoon pomegranate molasses and olive oil. Sprinkle parsley on top.

Number of persons

6

Full cooking time

15 m

Cooking time

45 m

Time for preparing

2 h

Calories

123

Fats

6.6 g

Carbohydrate

15.5g

Protein

4.2 g

Cholesterol

0 mg

Sodium

45 mg

Ingredients Vegan Eggplant with Tahini

2 lemons, juiced
1/4 cup tahini
2 large eggplants
1/2 bunch fresh parsley, chopped
salt
1 clove garlic, grated
2 tablespoons pomegranate molasses, divided
1 tablespoon extra-virgin olive oil, or more to taste

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