Roasted Eggplant with Tahini Sauce
Remembering a stroll in the Old City
- 2 eggplants ( (sliced into 1/2” slices))
- 2 tbsp. tahini paste
- 2 tbsp. water
- 2 garlic cloves ( (minced))
- 1/2 tsp. paprika
- Juice from ½ a lemon
- Salt and pepper to taste
- a hand full of walnuts
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Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper, and mist with cooking spray or an olive oil mister.
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Place eggplant slices evenly onto baking sheet (you may need 2-3 baking sheets), mist with olive oil mister, and sprinkle with salt and pepper. Roast until well browned, about 20-30 minutes, flipping once halfway through.
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Meanwhile, combine tahini paste, water, lemon juice, garlic, and paprika in a small bowl. Season with salt.
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Place roasted eggplant slices on serving dish and drizzle with tahini sauce and honey. Garnish with walnuts.
