•1 eggplant cut in half and cross hatched
•My @shirleybarliving Ethiopian Tahini
•Toasted Sesame Oil
•Toasted Pine Nuts
1. Cut the eggplant in half and cross hatch it.
2. Rub the eggplant with the Pink Salt, Smoked Paprika, Cumin, and Toasted Sesame Oil.
3. Place into a 450 degree oven for about 40 mins to an hour until fully baked and crispy.
4. Take out and drizzle the Tahini and the Toasted Pine Nuts
Made by: Luli @nutrilui
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