Roasted eggplant with sesame dip

Ingredients

Servings:-4+

2 eggplants

150 ml tahini

10 g parsley

10 g mint

1 clove garlic

4 tbsp olive oil

1 tbsp Za'atar

1½ tbsp unfiltered apple juice

1 lemon

100 g pomegranate seeds (for serving)

salt

pepper

parsley (for serving)

mint (for serving)

sesame seed (for serving)

Metric

Imperial

Utensils

oven2 cutting boards2 knives2 bowlsbaking sheetwhisk

Step 1/4-

Preheat oven to 220°C/430°F. Peel and finely chop garlic. Add garlic, olive oil, and zaatar to a bowl and stir to combine. Halve and score eggplants crosswise. Season with salt and pepper.Save

1 clove garlic4 tbsp olive oil1 tbsp Za'atar2 eggplantssaltpepper

ovencutting boardknifebowl

Preheat oven to 220°C/430°F. Peel and finely chop garlic. Add garlic, olive oil, and zaatar to a bowl and stir to combine. Halve and score eggplants crosswise. Season with salt and pepper.

Step 2/4-

Transfer halved eggplants to a baking sheet cut side up and rub the zaatar mixture on top. Bake at 220°C/430°F for approx. 45 min.Save

baking sheet

Transfer halved eggplants to a baking sheet cut side up and rub the zaatar mixture on top. Bake at 220°C/430°F for approx. 45 min.

Step 3/4-

10 g parsley

10 g mint

150 ml tahini

1½ tbsp unfiltered apple juice

1 lemon

salt

pepper

cutting board

knife

bowl

whisk

In the meantime, finely chop parsley and mint. Add chopped herbs, tahini, unfiltered apple juice, and lemon juice to a bowl and stir to combine. Season with salt and pepper to taste. If the mixture is too thick, add a little water to help reach a creamy consistency.

Step 4/4-

Remove roasted eggplants from the oven and serve with tahini dip. Garnish with pomegranate seeds, fresh parsley, mint, and sesame seeds. Enjoy!Save

100 g pomegranate seeds (for serving)parsley (for serving)mint (for serving)sesame seed (for serving)

Remove roasted eggplants from the oven and serve with tahini dip. Garnish with pomegranate seeds, fresh parsley, mint, and sesame seeds. Enjoy!

Chef Asad abbasi recipes