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Roasted Eggplant With Tahini & Pomegranate

Lisa Roukin
  • 0 minutes
  • Serves 4 to 6

INGREDIENTS

1 handful

Coriander

3

Eggplants, large

1

Garlic granules

1

Lemon, squeezed

1/2

Pomegranate

2 tbsp

Acacia honey, fresh mild & sweet

1 tsp

Garlic paste

3 tbsp

Tahini paste

1

Black pepper, Cracked

1

Sea salt, Fresh

2 tbsp

Sesame seeds, toasted

4 tbsp

Olive oil, extra virgin

2 tsp

Sesame oil

3 tbsp

Water