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Baked eggplant with tahini and pomegranate | Fresh lunch
(0)
40 min
Quick
Rohlík vaří
Šťavnatý pečený lilek s krémovým tahini dresinkem, rozdrobeným feta sýrem, svěží mátou a křupavými semínky granátového jablka. Dokonalý lehký oběd nebo večeře plná Středomořím provoněných chutí.
Preparation method
Preparing and baking the eggplant
Preheat the oven to 200 °C. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.
Brush the eggplant halves with a tablespoon of olive oil, season with salt and pepper. Arrange them on a baking sheet lined with parchment paper, cut side up.
Bake in the preheated oven for approximately 25 to 30 minutes, until the flesh is soft and the surface is beautifully golden brown.
Chef's tip
If the tahini dressing is too thick, add another tablespoon of lukewarm water and mix thoroughly to a smooth, creamy consistency.
65 min
Under an hour
