Vegan Eggplant With Tahini

1. 1

   Preheat oven to 400 degrees F (200 degrees C).

2. 2

   Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife.

3. 3

   Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour.

4. 4

   Peel eggplant and cut flesh into large cubes. Place into a bowl.

5. 5

   Mix tahini, lemon juice, and grated garlic in a cup. Add 1 tablespoon pomegranate molasses and salt; mix well. Pour tahini sauce over eggplant and mix well. Drizzle with remaining 1 tablespoon pomegranate molasses and olive oil. Sprinkle parsley on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.