👉🏼 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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