Roasted Eggplant Fan
Serves 4
15 mins prep
40 mins cook
55 mins total
This Roasted Eggplant Fan is served over a garlicky tahini sauce and topped with fresh pomegranate seeds. It features sliced eggplants seasoned with salt, pepper, and fresh dill, brushed with olive oil, and baked to golden perfection. The dish is then complemented with a creamy garlic tahini yogurt sauce, making it a delicious appetizer or side dish.
0 servings
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1: Preheat oven at 400°F. 2: Wash and pat dry eggplants; slice them lengthwise about 1/3 inch thick, leaving the stem intact. 3: Salt generously between the slices, let sit for 5-10 minutes, and blot the excess moisture out with a paper towel. 4: Brush olive oil, crack some black pepper, and bake for about 40 minutes until golden, brushing more olive oil during the baking process to prevent drying. 5: In the meantime, make the sauce by mixing yogurt, tahini, garlic, lemon juice + zest, salt, and black pepper. 6: Spread the sauce on a platter, place the eggplants over it, top with dill, pomegranate seeds, lemon zest, and enjoy!
