Roasted Eggplant on Tahini



Choose light eggplant (ensures minimum kernels)

Roast in an oven on very high heat or on an open fire

Cool without opening the eggplant

On the plate spread the tahini

Squeeze some lemon on top

Open the eggplant and pile on the tahini

Add more lemon and sprinkle salt

Decorate with Scallion


What's inside?

1 Medium eggplant

4 tablespoons Tahini

¼ cup lemon juice

Himalayan salt

1 Scallion

Green onions