–Monday Munchies —
Hi, Friends!
Below is the recipe to my Monday Munchies Insta Post.
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!
Recipe
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
Spices
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 teaspoon cumin powder
1 tablespoon lemon zest
handful cilantroTahini Dressing
Recipe here
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
Spices
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
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…
-Dhara