Quick Baked Eggplant with Simple Tahini Drizzle
70% автентично · Mediterranean-inspired
A simplified version for a faster preparation, focusing on the core flavors of baked eggplant and tahini sauce, suitable for a weeknight meal.
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Съставки
- Medium eggplants2
- Tahini1/4 cup
- Lemon juice2 tbsp
- Garlic powder1/2 tsp
- Water1-2 tbsp
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
- Sesame seeds (for garnish)1 tsp
Стъпки
- 1
Preheat oven to 400°F (200°C).
- 2
Cut eggplants in half lengthwise. Score the flesh in a diamond pattern.
- 3
Brush cut sides with olive oil, season with salt and pepper.
- 4
Place cut-side down on a baking sheet. Bake for 25-30 minutes, until tender.
- 5
While eggplants bake, mix tahini, lemon juice, garlic powder, salt, and pepper in a small bowl.
- 6
Whisk in water until smooth and drizzle-able.
- 7
Remove eggplants from oven. Flip them so cut side is up. Spoon or drizzle the tahini sauce over the flesh.
- 8
Sprinkle with sesame seeds and serve.
