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Vegan Eggplant with Tahini

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Vegan Eggplant with Tahini

Directions

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Ingredients :

  • 2 large eggplants
  • ¼ cup tahini
  • 2 lemons
  • juiced
  • 1 clove garlic
  • grated
  • 2 tablespoons pomegranate molasses
  • divided
  • salt
  • 1 tablespoon extra-virgin olive oil
  • or more to taste
  • ½ bunch fresh parsley
  • chopped
  • Methods :

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife.
  • Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour.
  • Peel eggplant and cut flesh into large cubes. Place into a bowl.
  • 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.
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