Not Italian but definitely Mediterranean.
I like to switch it up a little during the week and these baby eggplants just hit the spot.
Perfect as a side dish or as the star of the meal.
INGREDIENTS
4 baby eggplants, cut in half lengthwise
2 tbsp pomegranate molasses
2 tbsp pomegranate jewels
Handful mint leaves, roughly chopped
1 tbsp lemon juice
1/4 cup tahini
3 tbsp extra virgin olive oil, plus extra for cooking and finishing
2 tsp honey
Salt
METHOD
Preheat the oven to 200ºC and line a tray with baking paper.
Place the cut eggplants into the tray and season them with a drizzle of olive oil and salt.
Roast for 20-25 minutes or until softened and cooked through.
In a bowl combine tahini, olive oil, honey and a pinch of salt. With a whisk combine the ingredients until well emulsified. Check for seasoning.
Place the cooked eggplants on a serving plate.
Drizzle on top the tahini dressing, molasses, olive oil and lemon juice.
Finish off with a scattering of pomegranate jewels and mint leaves.
