Servings: 4 servings
Calories: 130kcal
Ingredients
- 2 large eggplants halved lengthwise
- 3 tbsp olive oil
- Salt to taste
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 425°F (220°C).
- Score the cut side of each eggplant half in a crosshatch pattern.
- Brush generously with olive oil and season with salt.
- Roast, cut-side up, 30–35 minutes, until fully tender and browned.
- Whisk tahini, lemon juice, and water together until smooth.
- Drizzle the tahini sauce over the roasted eggplant and garnish with parsley.
- Serve warm.
Nutrition
Serving: 1serving | Calories: 130kcal | Protein: 3g | Fat: 10g | Fiber: 4g
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