Roasted Eggplant with Tahini

Whole roasted eggplant with tahini sauce is the perfect appetizer you can think of. It's easy to make, it looks beautiful, it tastes amazing and it's vegan! If you have never tasted Middle Eastern-style side dishes or appetizers, you do not know what you are losing. These dishes are always rich, tasty and diverse, so is this recipe; this roasted eggplant with tahini sauce is tender, flavorful and perfect dish to share with your friends and family.

Ingredients:

• 1 Eggplant, medium-large
• 1/3 cup (80g) Raw tahini (sesame seed paste)
• 1-2 tablespoons Lemon juice
• 3-5 tablespoons Water
• Salt to taste
• Pepper to taste
• Paprika to taste (optional)
• Other spices that you like
• 1-2 tablespoons Parsley, chopped
• Garlic confit

Optional:

• Pine nuts
• Pomegranate seeds
• Almonds

Directions:

1. Preheat oven to 200C

2. Pierce the eggplant using a fork. Bake for 35-40 minutes, until tender.

3. Meanwhile make tahini sauce: in a bowl, whisk raw tahini, lemon juice, water and spices. Add the water gradually, 1-2 tablespoons at the time, until reaches desired consistency.

4. When eggplant is ready, drain as much liquids as possible.

5. Place the eggplant on a serving plate/dish, cut it longwise, drizzle tahini sauce, some garlic confit (optional), and chopped parsley.

6. Serve.