Eggplants in a North-South Sauce
Eggplants are native to India and were introduced to the Mediterranean region by the Arabs during the Middle Ages.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 2 medium-sized Eggplants
- 2 tablespoon Olive oil
- 2 clove Garlic
- 2 tablespoon Lemon juice
- 2 tablespoon Tahini
- 1 teaspoon Salt
- 2 tablespoon Parsley
- 2 tablespoon Pomegranate seeds
Instructions
- Preheat the grill or oven to medium-high heat. Slice the eggplants in half lengthwise.
- Score the flesh of each eggplant half in a criss-cross pattern, being careful not to pierce the skin.
- Brush the flesh side of the eggplants with olive oil and place them on the grill or in the oven, flesh side down. Cook for 15-20 minutes until the flesh is tender and lightly charred.
- In a small bowl, mix together garlic, lemon juice, tahini, and salt to make the sauce.
- Remove the eggplants from the grill or oven and let them rest for 5 minutes.
- Drizzle the sauce over the eggplants and garnish with parsley and pomegranate seeds.
- Serve hot as a side dish or appetizer.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 15g5%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.