If 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
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
- 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.
- 2. bake 30 minutes at 180 degrees celsius and brush in the middle.
- 3. mince all ingredients and add the coriander in the end.
- 4. put tomatoes, sprinkle Tahini and add coriander and olive oil in the end on top of the slices.