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Prep time 10 minutes
Cook time 25 minutes
Yield: Serves or Makes 4
Preheat the oven to 425˚ F. Drizzle each half of the eggplant with ½ tbsp olive oil and place cut side down on a parchment lined baking sheet.
Roast for about 25 minutes, or until tender.
Combine all of the ingredients for the salad, then add on top of roasted eggplants. Drizzle with tahini and enjoy!