1. Preheat the oven to 375oF (190oC) and line a baking sheet with parchment paper.
2. Score the flesh of the eggplant halves in a crosshatch pattern about one inch deep. Season the eggplant halves with salt and pepper and brush the harissa over the top.
3. Place the eggplants on the baking sheet and bake in the oven for 40 to 45 minutes or until charred and cooked through.
4. Meanwhile, in a bowl, whisk together the tahini, lemon juice, water, and garlic until smooth. Add more water if necessary, and season the mixture with salt and pepper.
5. Divide the eggplant evenly between plates. Drizzle with tahini sauce and garnish with sesame seeds and cilantro. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately one eggplant half.
Ingredients
Directions
1. Preheat the oven to 375oF (190oC) and line a baking sheet with parchment paper.
2. Score the flesh of the eggplant halves in a crosshatch pattern about one inch deep. Season the eggplant halves with salt and pepper and brush the harissa over the top.
3. Place the eggplants on the baking sheet and bake in the oven for 40 to 45 minutes or until charred and cooked through.
4. Meanwhile, in a bowl, whisk together the tahini, lemon juice, water, and garlic until smooth. Add more water if necessary, and season the mixture with salt and pepper.
5. Divide the eggplant evenly between plates. Drizzle with tahini sauce and garnish with sesame seeds and cilantro. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately one eggplant half.
