Oven-Roasted Eggplant and pumpkin with Tahini dressing. This simple eggplant preparation is one of the best—as easy and delicious as grilling. Roast small eggplant as a versatile side dish and drizzle with tahini dressing.
HOW TO MAKE IT
- Slice the eggplant lengthwise in half. Roast them in the oven together with the pumpkin cubes on 175c for 20 minutes. Drizzle with a little olive oil, salt and pepper before putting it in the oven.
- For the dressing, mix tahini, lemon juice, maple syrup and garlic.
- olive oil
- pumpkin cubes
- 1/3 cup tahini
- lemon juice of 1 lemon
- 1 tsp maple syrup
- 1 clove of garlic (minced)
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