"roasted eggplant with beet tahini sauce, roasted lemons, figs, pomegranate, beet slices, fresh mint"
Roasted Eggplant With Beet Hummus, Figs And Pomegranate
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Prep time 10mins
Cook time 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 medium eggplants
- olive oil, for cooking
- Beet Hummus
- Pomegranate seeds, figs, beet slices, tahini sauce, for topping
Method
Step 1
Preheat oven to 400F degrees.
Step 2
Slice the eggplants in half length wise & brush with olive oil.
Step 3
Place them cut side down onto a parchment lined baking sheet & bake for 35-40 minutes or until tender & golden. Serve with toppings and enjoy immediately.