Vegan Eggplant with Tahini

2 large eggplants
1/4 cup tahini
2 lemons, juiced
1 clove garlic, grated
2 tablespoons pomegranate molasses, divided
salt
1 tablespoon extra-virgin olive oil, or more to taste
1/2 bunch fresh parsley, chopped

Preheat oven to 400 degrees F (200 degrees C).
Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife.
Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour.
Peel eggplant and cut flesh into large cubes. Place into a bowl.
Mix tahini, lemon juice, and grated garlic in a cup. Add 1 tablespoon pomegranate molasses and salt; mix well. Pour tahini sauce over eggplant and mix well. Drizzle with remaining 1 tablespoon pomegranate molasses and olive oil. Sprinkle parsley on top.

03/30/2018

recipepes.com Vegan Eggplant with Tahini, recipe PT15M PT1H 5 455 calories

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Vegan Eggplant with Tahini

Ingredients

Directions