I’m not a huge fan of eggplants. With that being said- I can eat this dish ALL day long!!!! So whether you’re a fan or not, I guarantee you’ll be a fan of this.
1/4 cup olive oil
1 ts chopped parsley
Preheat your oven to 400F. Cut the eggplants to half lengthwise, starting at the top of the stem. Using your knife make diagonal incisions through the “meat” of the eggplant and repeat this action on the other direction, creating small diamond shapes.
Using a cooking brush, generously brush the cut side of the eggplants with olive oil. Place eggplants on a slightly oiled pan and bake for 40 min, or until the “meat” has turned golden brown.
Once the eggplants are done, grab a spoon and gently remove the meat from the bottom part of the eggplants (be careful not to tear the skin) and place the meat in a food processor along with Tahini dressing (recipe follows) and mix. Pour Tahini mixture on eggplants, sprinkle with the chopped parsley and serve!
½ cup sesame paste (aka Tahini paste 100%),
½ cup room temperature water,
1 ts lemon juice,
2 ts olive oil,
1 minced garlic clove
salt and pepper to taste.
Mix all of the ingredients in a small bowl using a fork or whisk.
Now go and make your mama proud.