Israeli Eggplant

This was from our Ingredient Roulette: Eggplant. You can use eggplant in so many ways, but this is by far my favorite. It also happens to be not your typical use for eggplant, so I thought it would be nice to share. It all comes together in the time it takes to roast the eggplant so it is quick, easy and delicious!

Ingredients:

2 Italian globe eggplants

Avocado oil spray

Seasoning of choice (salt, pepper, paprika, and garlic)

1⁄4 cup tahini

1 large clove garlic, minced

1 1/2 Tbsp. lemon juice

1 tsp. date syrup

Kosher salt & pepper

Toasted pine nuts

1⁄4 cup flat leafed parsley, chopped

Pomegranate arils

Directions:

1. Heat oven to 400 degrees

2. Cut eggplants in half lengthwise and using a paring knife, create a cross-hatch in the

   eggplant about 1⁄2” deep. Spray eggplant pieces top and bottom with avocado oil spray

   and season all sides.

3. Place seasoned and oiled eggplant on a rimmed baking tray, flesh side up and roast for

   45-50 minutes until tender.

4. While eggplant is roasting, combine tahini, minced garlic, lemon juice, date syrup, salt

   and pepper in a bowl and stir to combine. Add ice cold water 1 Tbsp. at a time until you

   reach the desired consistency to drizzle over the eggplant.

5. Toast 3-4 Tbsp. pine nuts in a dry skillet over medium heat for 2-4 minutes until

   beginning to turn golden and fragrant. Remove from hot pan to a small bowl to cool.

6. Chop parsley and set aside. Remove pomegranate arils from fruit if not already done.

7. When eggplant is tender, remove from oven and let cool for 3-5 minutes before

   plating. Thin down tahini sauce with another Tbsp. of cold water if needed and drizzle

   sauce over eggplant.

8. Sprinkle with toasted pine nuts, chopped parsley and pomegranate arils.

*Enjoy as a side dish along with your favorite protein or as nutrient dense vegan entrée.