Spring is finally here!
We’re ready to celebrate with this delicious dish from Jmore’s food expert Elite Jakob.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Roasted Eggplant with Tomato and Tahini
Ingredients
- 2 eggplants
- 1 tomato
- 1 lemon, juice only
- 1/4 cup chopped parsley
- Salt & pepper
- 3-4 Tablespoons raw tahini (out of the jar)
Instructions
- Line a baking dish with crinkled parchment paper.
- Place the eggplants on the parchment paper and poke their skin with a sharp knife in multiple areas.
- Bake at 450° for 30-40 minutes or until the eggplants are charred and deflated.
- Remove from the oven and split the top of the eggplant with a sharp knife.
- Use a soup spoon to separate the flesh of the eggplant from its skin while chopping the inside of the eggplant and breaking the stringy flesh.
- Season with salt and pepper.
- Drizzle the raw tahini.
- Peel a tomato and grate it over the eggplants.
- Sprinkle with lemon juice, more salt and pepper, and finish with fresh chopped parsley.
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