Mediterranean eggplant salad

Mediterranean EGGPLANT SALAD

INGREDIENTS:

1 LARGE EGGPLANT

1 Cup Finley chopped cilantro & parsley

TAHINI DRESSING ( MY CLASSIC/ spicy TAHINI)

1/2 cup chopped onion ( optional )

1 LEMON

OLIVE OIL, SALT & pepper

1. PREHEAT THE OVEN TO 450°. USING A FORK/ TOOTH PIC PIERCE THE EGGPLANTS ALL OVER.

2. PLACE THE EGGPLANTS ON BAKING SHEET, ROAST FOR 30 -40 MINUTES, TURNING All sides , UNTIL THE SKIN HAS BLACKENED AND THE EGGPLANTS ARE TENDER.

3. WHILE THE EGGPLANT IS IN THE OVEN LET’S MAKE Spicy ( or any flavor ) TAHINI DRESSING : 1/2 cup tahini , 1 lemon juice , 1/4 cup water, mix well & taste adjust if need

4. WHEN THE EGGPLANT IS READY TRANSFER TO A COLANDER TO DRAIN; LET IT COOL FOR 2-3 MINUTES

5. VERY CAREFULLY SLICE LENGTH WISE THE EGGPLANT AND OPEN IT TO THE SIDES LIKE OPEN FACE EGGPLANT

6. IT’S TIME TO DRESS IT UP : LET’S START topping WITH TAHINI DRIZZLE, green herbs and onion , you can SQUEEZE more Lemon & olive oil  ON top, add more tahini drizzle and ready to serve, enjoy

Notes : * eggplant should be very soft when ready

• I highly recommend roasting a back up eggplant just in case, something they have too much seeds, etc