–Monday Munchies — 

Hi, Friends!  

Below is the recipe to my Monday Munchies Insta Post. 

I used to hate eggplants but recently have had a change of heart and started to play around with recipes. Today, I bring you one of my favorite ways to eat eggplants!

You will need 
2 large eggplants 
 1.5 tablespoon sesame seeds 
1/2 pomegranate seeds (fresh preferable but if that isn’t available, you can use dried ones)
1.5 tablespoons honey 
3-4 tablespoons olive oil 

1/2 tablespoon black pepper  
1/2 tablespoon garlic powder 
 1/2 teaspoon cumin powder 
1 tablespoon lemon zest 

handful cilantroTahini Dressing
Recipe here

To Make 
Wash and pat dry eggplant 

Cut them in round even slices and make criss-cross cuts through the meat of the eggplant. Do not cut the skin and do not cut all the way through. Make cuts superficial enough for other ingredients to pass through 

Sprinkle salt on them and let them sit for 30 minutes to let the bitterness out of the eggplant

Pat them dry

Mix all the spices together in a small bowl

Preheat oven to 350 degrees Fahrenheit/ 180 degrees Celcius

Line a baking dish with parchment paper. Brush olive oil on both sides of the eggplant and place them on the baking dish with the criss-cross side up. 

Sprinkle salt and sprinkle spice blend (only use a few pinches all over) on them and place them in the oven to roast for 40-50 minutes or until tender

Remove from oven and let them cool 

Spoon the tahini dressing onto the eggplant, drizzle olive oil and honey

Garnish with pomegranate seeds, cilantro and sesame seeds

Serve & Enjoy 

The recipe is for two people. 

Until next time…