Ingredients
- 1 Eggplant (large, halved lengthwise)
- Sea Salt & Black Pepper (to taste)
- 1 1/2 tbsps Harissa
- 1 1/2 tbsps Tahini
- 1/2 Lemon (medium, juiced)
- 1 tbsp Water (cold)
- 1 Garlic (clove, minced)
- 2 tsps Sesame Seeds (black)
- 1 tbsp Cilantro
Directions
- Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
- Score the flesh of the eggplant halves in a crosshatch pattern about one inch deep. Season the eggplant halves with salt and pepper and brush the harissa over the top.
- Place the eggplants on the baking sheet and bake in the oven for 40 to 45 minutes or until charred and cooked through.
- Meanwhile, in a bowl, whisk together the tahini, lemon juice, water, and garlic until smooth. Add more water if necessary, and season the mixture with salt and pepper.
- Divide the eggplant evenly between plates. Drizzle with tahini sauce and garnish with sesame seeds and cilantro. Enjoy!