Roasted eggplant with Nazareth (sesame paste)  tahini and pomegranates

Ingredients:
2 large eggplants
1 cup raw Nazareth tahini sesame paste  (you can use Nazareth tahini from whole  sesame)
1 cup cold water
2/1 cup freshly squeezed lemon
Salt and pepper as needed
300g fresh sweet yellow peppers
3 crushed garlic cloves
3 teaspoons of olive oil
150 grams pomegranate seeds separated

Preparation :
1 – Peel the eggplant and cut in a small square shape and cut the yellow pepper in the shape of a small square
2 – Spread the eggplant and yellow pepper in olive oil and put them in a mold into a preheated oven to 20.2 degrees for 15 minutes or until the gold
3 – Preparation of basic tahini: Mix 1 cup cold water and 2/1 cup lemon and 3 cloves garlic crushed with 1 cup raw tahini Nazareth and mix well
4. Place the tahini over the eggplant and the roasted pepper, sprinkle the pomegranate seeds over them and sprinkle with a little coarse salt and pepper (as needed).

 

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