This is the perfect sharing dish for those cozy September nights at home. It combines the flavours of the mediterranean yet it is warm and nourishing on its own or with a side of rice and greens. Tahini has amazing unsaturated fats and the eggplant is full of fiber while the pomegranate adds that healthy dose of Vitamin C.
Ingredients: (preferably organic)
- 2 eggplants
- a bit of avocado oil
- a sprinkle of salt
- ½ cup tahini
- 1-2 tsp harissa
- a pinch of salt
- a squeeze of lemon
- 2 tbsp pine nuts, toasted
- 2 tbsp pomegranate seeds
- 2 tbsp parsley, chopped
Directions:
01. Pre-heat the oven to 200C. Cut the eggplant into half and then three strips but still keeping the ends attached. Brush with avocado oil and sprinkle with salt. Bake for 30 minutes until browned.
02. Make the harissa tahini by blending together the tahini and harissa, adding the lemon juice and salt. Mix with a fork and add cold water until you reach the desired consistency.
03. Pour the harissa tahini on a large platter, place the roasted eggplant on top and garnish with pomegranate and parsley.
