Easy Eggplant Steak

  • Ingredients

    • 1 medium-large eggplant
    • Tal's Tahini Classic Lemon Fresh
    • Pomegranate seeds
    • Green olives
    • Fresh parsley

  • Method

    • Preheat the oven to 425°F (220°C). Line a baking sheet with foil or coat it with cooking spray.
    • Slice off the top and bottom of the eggplant, then cut it into 1/2-inch horizontal wedges.
    • Lay out each flat piece on the baking sheet and lightly season with sea salt.
    • Bake for 20 minutes, then carefully remove from the oven and flip each slice.
    • Continue baking for an additional 5-10 minutes, until the edges are browned.
    • Use a spatula to transfer each slice to a platter.
    • Drizzle generously with Tal's Tahini Classic Lemon Fresh and sprinkle with pomegranate seeds, green olives, and fresh parsley.
    • Dive in and enjoy!
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