JOIN US IN PALM BEACH FOR A MORNING OF WELLNESS WITH DANUCERA & A SWEAT WITH BEC WORKOUT- LIMITED SPOTS AVAILABLE FOR MARCH 10th
JOIN US IN PALM BEACH FOR A MORNING OF WELLNESS WITH DANUCERA & A SWEAT WITH BEC WORKOUT- LIMITED SPOTS AVAILABLE FOR MARCH 10th
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2 people

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2
2 People

INGREDIENTS

  • 0.5 large eggplant
  • 1 tablespoons olive oil
  • S&P to taste
  • 0.5 tablespoon fresh parsley

    • TAHINI DRIZZLE

  • 0.13 cup lemon juice (1 lemon)
  • 0.5 grated garlic clove
  • 0.13 cup tahini
  • 0.5 teaspoon Marple syrup
  • 0.5 tablespoon olive oil
  • 1.5 tablespoon ice water
  • whisk together, adding olive oil gradually and ice water last to thin

INSTRUCTIONS

  • Preheat oven to 400°
  • Slice eggplant crosswise into 1/2 inch rounds
  • On a parchment lined baking sheet, add eggplant rounds
  • Brush each side with olive oil and salt and pepper
  • Roast at 400° for 40 minutes, flipping halfway
  • Transfer to a platter
  • Drizzle with TAHINI DRIZZLE
  • Garnish with fresh parsley
Filed in: Salads, Sides
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