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.
recipepes.comVegan Eggplant with Tahini, recipePT15MPT1H5455 calories