The best eggplant you'll ever have
Updated: Feb 27, 2019
This simple recipe will make you addicted! Though it does take some preparation in advance, ones those are made, it is easy and quick to make and is as rich in taste as it is healthy.
Let's get to work:
2 tbsp live oil
25 gram ground pistachios
handfull pomegrante seeds
2 tbsp date molasses
just a bit of parsley
150 ml raw thini
30 ml lemon juice
1 garlic clove
salt and pepper to taste
Put the eggplants whole in the oven on 220 Degrees for about an hour at least half a day before you want to eat this dish. Place the cooked eggplants in a strainer for them to cool down and extract all excess liquids.
Mix the tahini with the lemon juice, garlic, water and salt and pepper, (I don't specify the amount of water because every tahini brand needs a different amount,) till you get a creamy texture.
Hit up the eggplants in a pan with olive oil.
Place the eggplants in a dish and spread the tahini and date molasses on top as in the picture above. Continue with placing the pistachios, pomegranate and parsley, finish with sprinkling za'atar and sumac on top.
I like to eat it with a nice whole grain bread but it is traditionally eaten with pita bread.