Roasted Eggplant With Tahini



2 eggplants

pomegranate seeds

Pine nuts

Tahini sauce

Olive oil

Finely chopped parsley

Cajun spice

za'atar spice

Rock salt


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.