roasted eggplant with tahini

Categories: Cold salads, Salads

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Preparation:

roasted eggplant with tahiniIf you asked me what the best topping would go with roasted eggplant slices, I would answer without hesitation, tomatoes and Tahini! The eggplant needs generous seasoning with salt and pepper, tomatoes with generous quantities of garlic sprinkled with home-made Tahini; add some parsley on top and you have the perfect combination! It is simple, basic and delicious! And I’ll tell you a secret: I haven’t even used the stove.

roasted eggplant with tahini

Ingredients:
1 big elongated eggplant cut into slices
4 medium-sized tomatoes
2 chopped garlic cloves
1 medium-sized chopped onion
1 medium-sized red pepper cut into cubes
3 spoons of chopped Coriander
1/2 tsp. salt

Preparation:

  1. 1. cut the eggplant into 1 cm. thick slices; put the oiled baking paper into the pan and arrange the slices and brush them with oil and season them with salt and pepper.
  1. 2. bake 30 minutes at 180 degrees celsius and brush in the middle.
  1. 3. mince all ingredients and add the coriander in the end.
  1. 4. put tomatoes, sprinkle Tahini and add coriander and olive oil in the end on top of the slices.
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