Ingredients:

  • 2 medium eggplants (about 1.5 pounds or 680g)
  • 3 tablespoons olive oil (45ml)
  • 1 teaspoon sea salt (5g)
  • 1 teaspoon freshly ground black pepper (5g)
  • 1/2 cup tahini (120g)
  • 2 tablespoons lemon juice (30ml)
  • 2 tablespoons water (30ml, adjust for consistency)
  • 1 clove garlic, minced
  • Salt, to taste
  • Fresh parsley, chopped (optional)
  • Lemon wedges for serving

Instructions:

  1. Preheat the oven to 425°F (220°C). Slice the eggplants in half lengthwise and score the flesh in a diamond pattern. Brush cut sides with olive oil and sprinkle with salt and pepper.
  2. Place eggplants cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes, or until the skin is wrinkled and the flesh is tender.
  3. In a mixing bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth. Adjust water for desired consistency.
  4. Flip the eggplants over, drizzle with tahini sauce, and sprinkle with chopped parsley. Serve warm with lemon wedges on the side.