| Eggplant Slices with Tahini Cumin Sauce |
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| Servings | Prep Time |
| 8 serves | 20 minute |
| Cook Time |
| 20 minutes |
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Ingredients
Servings: serves
Units:
3 medium eggplants 1 tbsp butter 1 tsp sea salt 1 clove garlic finely chopped fresh parsley chopped, to serve
Sauce
1 tsp butter for the frying pan 1 small onion, red finely chopped 1 clove garlic chopped 30 grams fresh parsley chopped 1 cup milk 3/4 cup coconut oil 1 tsp tahini more to taste 1 tsp cumin seeds more to taste 1/3 tsp Salt more to taste
Instructions
- Turn the oven on to 180C
- Slice the eggplants lengthways into 1/2 cm slices
- Place them on an oven tray, drip the oil over top and sprinkle with the salt and chopped garlic
- Bake in the oven for 15 to 25 minutes, until soft and a little brown and crusty on top
- In the meantime, make the sauce.
- In a frypan, add the 1 tsp oil or butter, the chopped red onion, garlic and the parsley and fry for three to four minutes on low heat (stirring occasionally). The onions should be soft and golden
- Pour the milk into the blender and, while running it on high speed, slowly add the coconut oil (adding the oil slowly helps the sauce thicken, so take your time)
- Add the onion/garlic/parsley mix to the blender, plus the tahini, the cumin seeds, the agave and the salt.
- Run the blender again for a minute until the sauce is completely smooth.
- Taste and adjust the seasoning if needed.
- Place in a serving bowl in the fridge (where it will thicken further) until the eggplants are ready to serve.
- Garnish with lots of fresh parsley
Nutrition Information
Nutrition Facts
Eggplant Slices with Tahini Cumin Sauce
Amount Per Serving
Calories 264
Calories from Fat 243
% Daily Value*
Total Fat 27g
42%
Saturated Fat 22g
110%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 8mg
3%
Sodium 392mg
16%
Potassium 245mg
7%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
8%
Sugars 3g
Protein 2g
4%
Vitamin A
15%
Vitamin C
21%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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