snacks by Shira vol. 52: roasted eggplant with tahini

Ingredients

1 large eggplant or two small ones
3 Tbsp EVOO
1 tsp cumin
1 tsp paprika
1 tsp sumac
pinch of sea salt
pinch of black pepper

for the tahini dressing

1/4 cup tahini
1 clove garlic
1/4 tsp sea salt
juice of 1 lemon
3 Tbsp water

optional toppings: roasted pistachios and pomegranate seeds

Preparation

1. Preheat oven to 425.
2. Slice the eggplant into 1/2 inch slices.
3. Toss with EVOO, cumin, paprika, sumac, sea salt and black pepper, coating both sides evenly.
4. Place in one layer on a parchment lined baking sheet.
5. Roast for 25 minutes, flipping once, or until golden.
6. Top with tahini dressing, roasted pistachios, and pomegranate seeds.
7. Enjoy!

xx Shira