Charred eggplant with tomatoes and tahini
This vegetable dinner is so delicious and easy to make. The addition of a drizzle of SoCo tahini will cause an explosion of flavor once you dive into it.
4 Roma or plum tomatoes
3 large garlic clove
½ Cup EVOO
Salt and pepper to taste
- lightly char eggplants on the stovetop for 3-5 minutes or using your oven broiler, place on a lined sheet tray and char on all sides for 4-5 minutes. Cook in the oven at 350 for 45 minutes until tender. Chill until ready to serve
- Slit lengthwise discarding some of the skin, flatten out on a plate. drizzle tahini top with grated tomato. optional flash fry herbs of your choice (we did parsley)
- In a small skillet, heat 2 tbs of EVOO to the smoke point, turn off the heat, add your picked herbs, be careful as the oil will splatter, stir to coat the herbs and allow to cook until all bubbles subside. drain on a paper towel and garnish the eggplant.
- In a small saucepan heat oil until hot add garlic and 1 teaspoon salt saute for 10-15 sec. add grated tomatoes. allow to cook for 15 minutes on a slow simmer.