Roasted eggplant with sesame dip

Step 1/4

• ½ clove garlic
• 2 tbsp olive oil
• ½ tbsp Za'atar
• 1 eggplants
• salt
• pepper

• oven
• cutting board
• knife
• bowl

Preheat oven to 220°C/430°F. Peel and finely chop garlic. Add garlic, olive oil, and zaatar to a bowl and stir to combine. Halve and score eggplants crosswise. Season with salt and pepper.

Step 2/4

• baking sheet

Transfer halved eggplants to a baking sheet cut side up and rub the zaatar mixture on top. Bake at 220°C/430°F for approx. 45 min.

Step 3/4

• 5 g parsley
• 5 g mint
• 75 ml tahini
• ¾ tbsp unfiltered apple juice
• ½ lemon
• salt
• pepper

• cutting board
• knife
• bowl
• whisk

In the meantime, finely chop parsley and mint. Add chopped herbs, tahini, unfiltered apple juice, and lemon juice to a bowl and stir to combine. Season with salt and pepper to taste. If the mixture is too thick, add a little water to help reach a creamy consistency.

Step 4/4

• 50 g pomegranate seeds (for serving)
• parsley (for serving)
• mint (for serving)
• sesame seed (for serving)

Remove roasted eggplants from the oven and serve with tahini dip. Garnish with pomegranate seeds, fresh parsley, mint, and sesame seeds. Enjoy!

Enjoy your meal!