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Description
With Tahini Drizzle
Ingredients
- large eggplant
- tablespoons olive oil
- S&P to taste
- tablespoon fresh parsley
- cup lemon juice (1 lemon)
- grated garlic clove
- cup tahini
- teaspoon Marple syrup
- tablespoon olive oil
- 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
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