Tahini and pomegranate Aubergine

Fried eggplant with a tahini sauce, pomegranate seeds and pistachios

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1-3 Slice eggplant into thick rounds. Draw out moisture: Sprinkle salt over both sides. Mix minced garlic,lemon juice,cumin and salt in a bowl. Whisk in the tahini and possibly water until it ribbons off the whisk.

Step 2

Step 4-5 Fry the eggplant in thick layer of oil. Dry on kitchen roll or wrap until oil is mostly removed. Arrange next to sauce on a plate Drizzle with honey. Sprinkle pomegranate seeds and crushed pistachios.