Vegan Eggplant with Tahini

Directions

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.