You can make those baked potatoes – pop them in the oven, after 30 min add the eggplants, in the meantime prepare the salad and then rest while the veggies are baking!
Makes: 2 servings Time: 65 min (5 min prep + 60 min wait)
440 g (2 medium) eggplants
a few pinches of salt
a bit of vegetable oil (optional)*
30-60 g (2-4 Tbsp) Tahini
chopped fresh parsley
Notes and tips:
*you can skip the oil if you want, but the eggplants will bake better when sprayed with a bit of oil
1. Goes great with baked potatoes and a simple salad. It is a great idea for a very easy and nutritious dinner.
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