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Roasted Eggplant

Updated: Oct 20, 2019

Enjoy this beautifully simple roasted eggplant recipe with a dash of salt, sprinkle of parsley, and of course - a drizzle (or more) of our delicious tahini.



40 min

4 servings


INGREDIENTS

3 large eggplant

1/3 cup tablespoons extra virgin olive oil

salt and pepper to taste

chopped parsley

2 tablespoons fresh lemon juice


DIRECTIONS

Preheat the oven to 400 degrees F (200 degrees C).

Line a baking sheet with parchment paper or lightly grease.

Slice the eggplant in 3 or 4 lengthwise.

Place the eggplant onto the baking sheet.

Brush each piece with olive oil and season with salt and pepper.

Roast in the preheated oven until softened and golden brown, 25 to 30 minutes.

Remove from the oven and sprinkle with lemon juice and parsley .

ADD TAHINI Serve hot, Have FUN.

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