Ingredients:
2 large eggplants
Olive oil
Kosher salt and black pepper
1/4 C. Mighty Sesame Tahini
2 Tblsp. mild or spicy harissa
2 Tblsp. maple syrup
2 Tblsp. extra virgin olive oil
1 Tblsp. soy sauce
1 Tblsp. rice vinegar
2 frozen cubes Dorot Gardens garlic
1/2 bunch cilantro. chopped
Directions
- Pre-heat your oven to 425F and line a baking sheet with parchment paper.
- Pierce eggplants throughout with a fork and place on baking sheet. Drizzle with olive oil and salt and roast for 30-40 minutes, flipping halfway through. Remove from oven and allow to cool and drain, about 10-15 minutes.
- Make tahini sauce by whisking tahini, harissa, maple syrup, olive oil, soy sauce, vinegar, garlic and 1/2 tsp. salt in a small bowl. Drizzle enough water to achieve a smooth consistency. Season with more salt and pepper to taste.
- Cut open eggplant and spoon liberally both halves with tahini sauce and top with chopped cilantro.
- Serve immediately.
