Enjoy this beautifully simple roasted eggplant recipe with a dash of salt, sprinkle of parsley, and of course - a drizzle (or more) of our delicious tahini.
40 min
4 servings
INGREDIENTS
3 large eggplant
1/3 cup tablespoons extra virgin olive oil
salt and pepper to taste
chopped parsley
2 tablespoons fresh lemon juice
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
Line a baking sheet with parchment paper or lightly grease.
Slice the eggplant in 3 or 4 lengthwise.
Place the eggplant onto the baking sheet.
Brush each piece with olive oil and season with salt and pepper.
Roast in the preheated oven until softened and golden brown, 25 to 30 minutes.
Remove from the oven and sprinkle with lemon juice and parsley .
ADD TAHINI
Serve hot, Have FUN.