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Roasted Eggplant with Tahini

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Ingredients

2 eggplants

pomegranate seeds

Pine nuts

Tahini sauce

Olive oil

Finely chopped parsley

Cajun spice

za'atar spice

Rock salt

 

Method

1. Pre heat oven to 200 degrees celsius

2. Slice eggplant into 1/2 inch slices

3. Line a tray with foil and place eggplant onto tray. Brush eggplant with olive oil & season with rock salt & pepper

4. bake for approx 30-40 mins until golden brown

5. In a separate tray sprinkle approx 1/4 cup of pine nuts and place in the oven to brown & crisp

Remove the pine nuts from the oven after approx. 10 mins or when they are golden brown

5. Remove eggplant from oven and place onto a tray lined with paper towels to drain any excess oil

6. Arrange eggplant onto a flat dish. Sprinkle 1 Tbsp Cajun spice & 2 Tbsp za'atar Spice over eggplant

7. Serve dish by topping the eggplant with tahini sauce. Then sprinkle pine nuts, pomegranate & finely chopped parsley on top.