There are different ways to roast the eggplants but my favorite is on the stovetop directly. It gives a much stronger taste to the eggplants but broiling it in the oven is also a good option.
- Cook Time
- Prep Time
- 6 PeopleServings
- 2 large eggplants
- 3 tablespoon tahini
- 2 tablespoon silan date syrup
- 3 garlic cloves minced
- 2 tablespoon sea salt
- 1/4 cup pomegranate seeds
- 3 tablespoon chopped cilantro
- 3 tablespoon lemon juice and zest
Roast the eggplants over the fire – or in the over on broil. Once they are ready, slice them in half and scoop out the inside. Leave the skin of the eggplants whole so it can be filled with the mix later.
In a large bowl, mix the eggplants with tahini, silan, lemon juice, zest, sea salt and garlic. Mix everything and pour this mixture over the prepared eggplants. Sprinkle some pomegranate seeds and cilantro.