Eggplant with Tahini and Crushed Walnuts

Eggplant with Tahini and Crushed Walnuts

Eggplant with Tahini and Crushed Walnuts

2 large eggplants
1/3 cup avocado oil or vegetable oil
1/2 teaspoon garlic powder
Kosher salt and pepper
1/2 cup crushed walnuts
1 teaspoon za’atar

Tahini Sauce
1/3 cup tahini
1/2 lemon, juiced
3 tablespoons cold water
1/2 teaspoon garlic powder
Salt and pepper

  • Preheat the oven to 400°F.
  • Cut the eggplant in half lengthways, leaving the green stalk for decoration.
  • Use a sharp knife to create a diamond shaped pattern on the cut side of each eggplant half, without cutting through to the skin.
  • Place the eggplant halves, cut side up, on a baking sheet lined with parchment paper.
  • Drizzle the oil over the eggplant, then sprinkle with garlic powder, salt and pepper.
  • Roast for 30 to 35 minutes until the flesh of the eggplant is golden brown. Remove from the oven and set aside to cool.
  • Combine the tahini paste with lemon juice, water, garlic powder, salt and pepper to form a smooth thick dressing.
  • If the dressing is too thick, slowly add water to thin out.
  • To serve, drizzle tahini over the eggplant, the sprinkle with crushed walnuts.

Rustic Israeli Salad

One bunch basil, washed and dried
Six radishes, thinly sliced
Two Persian cucumbers, sliced on a diagonal
3 plum or Roma tomatoes, quartered lengthwise
8 assorted mini bell peppers, seeded and thinly sliced
3 stalks green onions, chopped finely
1 lemon, juiced
1/4 cup olive oil
Kosher salt
Freshly ground black pepper

• Arrange vegetables on a large platter or in a bowl.

• Dress with lemon juice, olive oil, salt and pepper.

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