Baked Eggplant With Tangy Tahini Sauce - Rouba Shahin Middle Eastern Cooking
Baked Eggplant with tangy tahini sauce is the perfect vegan dish. It’s light, easy to eat, and super simple to make.
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Cooking tools:
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 4 small eggplants cut in ½ lengthways
- olive oil
- salt to season
- 2 tablespoons pine nuts
- a handful of parsley leaves
- pomegranate to garnish optional
- 2 garlic cloves crushed
- ½ cup tahini hulled
- ½ cup cold water it may be less or more – see notes
- 3-4 tablespoons of lemon juice
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