my husband is no fan of eggplant. i on the other hand love it and i always try to make that one dish that will make him fall in love with it too. so.... with a big eggplant from the farm and red bell peppers from our garden i decided to roast some eggplant and toss it with this yummy sauce. while my husband is still not a big fan of eggplant, he did enjoy this dish. i thought it was delicious!
ingredients
1 large eggplant
1 Tbsp salt
2 Tbsp olive oil
2 small red bell peppers
1/4 cup tahini juice of
1 lemon
4 small cloves of garlic
1/4 cup greek yogurt
salt to taste
directions
-pre-heat the oven to 425 degrees
cube the eggplant, toss with
1 Tbsp salt and set aside in a colander for 20 minutes or until it sweats
-rinse the eggplant and toss with 2 Tbsp olive oil
-roast the eggplant in a roasting pan for 15 or so minutes
-meanwhile, make the sauce
-in a blender, add the tahini, lemon, garlic, greek yogurt, and salt
-blend until smooth
-when the eggplant and peppers are done roasting, toss them with the sauce and serve over a salad or rice
-bon appetite!
photos and recipe by kristen bach