Eggplant and Tahini Bake
1/2 cup pomegranate seeds
1/4 fresh mint
1/4 cup tahini
1/2 tablespoon maple syrup
1 tablespoon of olive oil
Preheat the oven to 180 degrees.
Finely slice two eggplants lengthwise and place on a baking tray lined with baking paper. Add a drizzle of olive oil and bake for 20 minutes or until the eggplants begin to tender.
Mix the tahini and maple syrup together until they form a dressing and keep to the side
When the eggplants are ready, remove them from the oven and drizzle with the tahini dressing
Top with mint and pomegranate seeds
Et voila, your 20-minute dish is ready to eat! The ease of this dish means that you could very easily make varying renditions of it. For example, you could coat the aubergine with breadcrumbs or roasting sesame seeds to give your aubergine fillet a crispier bite. Or swap out the tahini for organic miso paste and serve with a size of quinoa for a more filling dinner!