Middle Eastern Baked Eggplant with Minted Tahini Mayo
12 May 2015
My Lebanese roots have definitely filtered through with this Middle Eastern dish. I love this meal because it is easy to make, is easy to digest and keeps you feeling full for hours. The tahini dressing is made using sesame seed paste which is high in healthy fats, which keep insulin levels at bay, and keeps you feeling sustained. Eggplant is packed with vitamins ans minerals , rich in anti-oxidants and helps fight free radicals in the body. This is a super dish to enjoy if you follow Meatless Mondays. Hope you enjoy!
4 large eggplants each cut into three thick slices
2 tbsp. zataar (middle eastern spice)
1 tsp. crushed garlic
2 tsp. Himlalayan Pink Rock Salt
1 tsp. dried oregano
1 tsp. dried parsley
2 tbsp. extra virgin olive oil
Olive oil spray for greasing
Preheat oven to 220⁰C
Lightly grease oven proof baking tray with olive oil spray
Place sliced eggplant pieces on tray and spread out evenly
In a medium sized bowl, add olive oil, parsley, oregano, salt, garlic and olive oil.
Mix thoroughly and allow to stand for 10 minutes
Using a basting brush, baste each eggplant slice with a generous amount of the middle eastern spice mix
Place spiced eggplant slices in oven and bake fo 20-30 minutes at 220⁰C
While eggplant is cookng prepare minted tahini mayo
See recipe here
Remove eggplant slices from oven and allow to cool a little (approx 5 minutes)
Lay out onto a large serving dish and drizzle with tahini mayo
For a protein fix, add grilled chicken breast slices, or cumin spiced beef strips.
Yours in Health Always,