Roasted eggplant with tahini is a delicious appetizer or mezze dish that you’ll find in Israel and other parts of the region. It’s incredibly easy to make and full of fantastic flavor.
Ingredients:
2 beetroots coated with olive oil, wrapped in tin foil
5 carrots cut into quarters
250g pickled eggplant jar (water drained)
1/2 pack radish sprouts
1/2 tsp grated horseradish
A handful of chopped hazelnuts
Sesame oil
tsp black sesame for garnish.
instructions:
Place beetroots in the oven on high heat for 30 min
Place carrots on a baking tray with olive oil & salt, and cook for 15 min
Make the tahini (cold water, lemon & tahini), then mix in with the eggplants till creamy.
Remove beetroots & carrots from the oven, and cut them into cubes.
Mix everything together and garnish with black sesame.