Roasted Eggplant with Tahini

Ingredients

• Eggplant
• 1 tbsp Tahini
• Extra Virgin Olive Oil
• 1 Lemon 
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Smoked Paprika
• 1 tsp Chiki Flakes
• 1 tsp Zaatar
• 1 tsp Garlic Powder
• Heirloom Tomatoes
• Cilantro
• Pine Nuts
• Feta

Instructions

1. Preheat oven to 425 degrees
2. Slice your eggplant into large pieces, drizzle with olive oil and season with salt, pepper, and smoked paprika on both sides
3. In a large pan, grease with a little bit of olive oil and place your eggplants in the pan, cook for about 15 minutes
4. While eggplant is cooking begin making your tahini sauce, in a small bowl add a 50/50 ratio of tahini to water, squeeze the juice of one lemon and add a pinch of salt, pepper, and garlic powder, begin stirring until combined
5. In a skillet drizzle some olive oil and add pine nuts, lightly toasting for about 2 minutes, remove and set aside
6. Wash and dry your heirloom tomatoes and cut into quarters
7. Remove Eggplant from the oven and place into a bowl, drizzle your tahini sauce onto the eggplant and top with your zaatar. Place the tomatoes on-top along with some broken up pieces of feta
8. Drizzle a little bit more extra virgin olive oil all over and top with cilantro, enjoy!