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Whole roasted eggplant topped with Israeli salad 😋

June 12, 2017

Whole roasted eggplant topped with Israeli salad 😋

👉🏼 Roasted eggplant - 40 minutes on 375F then peeled

👉🏼 Israeli salad - diced tomato, cucumber, parsley, fresh mint, lemon zest and lemon juice all tossed in a little bit of olive oil and seasoned with salt and pepper.

Over a 👉🏼 turmeric tahini sauce - my Ethiopian tahini mixed with agave nectar, lemon juice, turmeric, salt, pepper and water until a sauce like consistency.

 

made by: Lauren @azfoodiedietitian




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