Looking for a perfect weekday meal? Check out this Roasted eggplant and Tahini Sauce
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You can prepare this dish in 10 minutes, and leave the oven to do the rest of the work!
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For this recipe you'll need eggplants, tahini sauce, za'atar, olive oil, pine nuts, salt, and lemon.
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Combine tahini paste, fresh lemon juice, and salt using a small mixing bowl.
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Using a whisk or a fork, combine all the ingredients and pour water slowly while you keep whisking. You want to get a creamy texture for the perfect sauce consistency.
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Using a small bowl, add the olive oil, za'atar, and a pinch of salt. Whisk until well combined.
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Cut the eggplants in halves lengthwise. Score the inside of the vegetable in squares making diagonal cuts or a criss-cross pattern using a sharp knife
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Using a brush or a spoon, coat the top of the eggplant with olive oil and za'atar marinade.
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Lay the marinated eggplant halves (facing up) in a single layer, and bake for around 30-40 minutes at 200C (400F)
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The roasted eggplants will be ready when the eggplant flesh has softened and is easy to scoop out, and the outside skin is golden brown.
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Garnish the cooked eggplants with toasted pine nuts, and fresh chopped mint, and drizzle with tahini sauce.
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Serve and enjoy!
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