Berenjena al horno

Ingredientes

• 2 medium size eggplant
• 1 small diced tomato
• 1/4 cup chopped parsley
• 2 tbsp or as needed pine nuts
• Salt to sprinkle
• 1/4 cup olive oil or vegetable oil
• 1/4 cup water
• 1/4 cup lemon juice
• 1/4 cup tahini sauce
• 1 minced garlic clove
• 1/4 tsp salt or more for your liking

Preparación

1. 1

   --- Direction ---

2. 2

   1: wash eggplant, parsley and tomato

3. 3

   2: start by cutting eggplant into slices place on a paper towel and sprinkle with salt.

4. 4

   3: Tapwith the paper towel so all water go out.

5. 5

   4: after 5 minute place on a baking tray

6. 6

   5: drizzle oil and rush on both sides.

7. 7

   6: cook at broil on the highest temperature.

8. 8

   7:flip to the other side a different

9. 9

   8: while eggplant cooking make the tahini sauce by mixing all ingredients together till you get tahini sauce.

10. 10

    9: cut tomatoes and parsley.

11. 11

    10: take out the eggplant and let it cool down before adding on top the tomatoes and the parsley.

12. 12

    11: add on top each eggplant tahini sauce tomato, parsley and pine nuts.

13. 13

    12: place in the fridge till serving.