The post Roasted Eggplant w. Turmeric Tinged Tahini appeared first on Christopher James Clark.
Here’s a delicious and easy recipe that is visually stunning and has the health benefit of raw turmeric, which is very high in antioxidants.
Roasted Eggplant w. Turmeric Tinged Tahini
- 1 pound baby eggplants
- 2 tablespoons olive or coconut oil
- Salt
Turmeric Tinged Tahini Sauce
- 1/4 cup tahini
- 3 tablespoons lime or lemon juice
- 1/2-inch fresh turmeric (or 1 teaspoon turmeric powder)
- 2 tablespoons olive oil
- Water
- Salt and pepper
The process…
Cut the eggplants into 1/2-inch slices and sprinkle generously with salt.
Rinse away the salt and squeeze out the water. Bring a saute pan to medium heat with 1 tablespoon olive or coconut oil. Gently fry the eggplant slices until they are golden brown. Transfer to a baking sheet and roast at 350F for about 20 minutes or until the eggplant slices are tender.
To make the tahini sauce, first peel and grate the turmeric using a microplane zester/grater or another very fine grater.
Mix all the sauce ingredients in a mini food processor, adding just enough water to achieve a slightly thick texture. Taste and adjust the flavors, adding more salt or lime/lemon if necessary. To serve, put a dollop of sauce on each eggplant piece. Sprinkle with black pepper and top with finely chopped parsley.
SERVES 2-3
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The post Roasted Eggplant w. Turmeric Tinged Tahini appeared first on Christopher James Clark.
