Eggplant with Tahini and Tomatoes
A source of fiber and antioxidants, this dish supports heart and digestive health. The delicate flavor of eggplants and the rich texture of tahini create a harmonious combination, perfectly suited for a vegetarian diet.
Eggplant with tahini and ripe tomatoes tastes best after chilling: the vegetables absorb the sauce and the flavor becomes deeper. Cut the vegetables thick enough so they keep their shape.
Slice eggplant (200 g) and zucchini (200 g) into 1.5-2 cm rounds. Drizzle with olive oil (10 g), add part of the sea salt (3 g), black pepper (1 g) and onion powder (5 g). Roast at 250 °C for about 10 minutes.
Mix tahini (45 g) with lemon (15 g), the remaining salt, pepper, onion powder and chopped cilantro (30 g). Add the roasted vegetables and sliced tomatoes (200 g), then fold gently.
Chill the salad for at least 1 hour or overnight, so the sauce thickens and coats the vegetables.
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