Whole Roasted Eggplant

INGREDIENTS

eggplant

salt

pepper

serve with my smoky pomegranate tahini , a squeeze of lemon, parsley, mint, and pomegranate seeds

METHOD

Preheat oven to 425 degrees F convection or 450 degrees F regular.

Pierce holes on an eggplant using a fork. Drizzle with olive oil and season with salt and pepper.

Place eggplant on a parchment-lined baking sheet and roast for 30 minutes, flipping halfway.

Cut the warm eggplant down the middle with a knife and drizzle with tahini, lemon, mint, parsley, and pomegranate seeds.