Roasted eggplants 

  
There are different ways to roast the eggplants but my favorite is on the stovetop directly. It gives a much stronger taste to the eggplants but broiling it in the oven is also a good option. 

  • 2 large eggplants  
  • 3 tbsp of tahini
  •  2 tbsp of silan 
  • 3 garlic cloves grated
  • 3 tbsp of lemon juice and zest 
  • 2 tbsp of sea salt
  • 1/4 of pomegranate seed 
  • 3 tbsp of cilantro

Roast the eggplants over the fire – or in the over on broil. Once they are ready, slice them in half and scoop out the inside. Leave the skin of the eggplants whole so it can be filled with the mix later. 

In a large bowl, mix the eggplants with tahini, silan, lemon juice, zest, sea salt and garlic. Mix everything and pour this mixture over the prepared eggplants. Sprinkle some pomegranate seeds and cilantro. 

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