Roasted Eggplant with Tahini
What you will need
2 tbsp olive oil
1 tbsp red wine vinegar
1 clove garlic, minced
1/2 tsp dried thyme
2 sprigs rosemary
2 sprigs parsley
2 tbsp tahini sauce
salt and pepper to taste
How to cook
Preheat oven to 405°F (205°C)
Cut eggplant to bite size pieces.
Place in a colander and sprinkle salt, let sit 20-30 minutes to sweat off bitterness.
Mix olive oil, vinegar, thyme, garlic, salt and pepper.
Pour over cubes and mix to coat.
Arrange cubes evenly in one layer in a baking tray lined with parchment paper, or a Pyrex dish.
Place rosemary on top.
Roast for 25-30 minutes until fork-tender.
If serving cold, let cool completely in tightly covered container in the refrigerator.
Mix in parsley and season with salt and pepper to taste.
Serve with homemade tahini sauce.
Garnish with fresh parsley or mint.