Savory Roasted Eggplant Recipes

Ingredients

• 2 medium eggplants (about 1.5 pounds or 680g)
• 3 tablespoons olive oil (45ml)
• 1 teaspoon sea salt (5g)
• 1 teaspoon freshly ground black pepper (5g)
• 1/2 cup tahini (120g)
• 2 tablespoons lemon juice (30ml)
• 2 tablespoons water (30ml, adjust for consistency)
• 1 clove garlic, minced
• Salt, to taste
• Fresh parsley, chopped (optional)
• Lemon wedges for serving