Roasted Eggplant With Tahini And Pomegranate

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This recipe is a twist on famed Israeli-British chef Yotam Ottolenghi's Eggplant with Buttermilk Sauce. Rather than the buttermilk, it uses tahini.

*Two large, long eggplants *1/2 cup olive oil *Salt *freshly ground black pepper *1 cup tahini *2 large cloves of minced garlic *Juice of half a lemon *Handful of chopped Italian parsley *Ground sumac or za'atar to garnish *' cup pomegranate seeds


1. Heat oven to 180 degrees Celsius. 2. Rinse and dry eggplants then halve lengthways and put cut side up on a baking tray. Slice into the fleshy part with deep diagonal crosses then drizzle olive oil along the length. Add salt and pepper. 3. Roast for approximately an hour until soft but not collapsed. 4. While roasting, blend the tahini, garlic and lemon juice together. You may need more lemon or olive oil. 5. Line up the eggplant halves on a tray or platter. Drizzle the sauce to cover the length of them and garnish with parsley, then pomegranate and lastly sprinkle with sumac or za'atar. 6. Serve combined with toasted bread or pita.

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