|15 min||25 min||4|
|1 eggplant||Eggplant (cut into bite sized pieces )|
|2 tbsp||Cilantro (coriander) (minced for topping)|
|1 clove(s)||Garlic (dressing)|
|2 tbsp||Apple cider vinegar (dressing)|
|2 tbsp||Olive oil (dressing)|
|1 1/2 tbsp||Water (dressing)|
|1 tbsp||Tahini (dressing)|
|1 tbsp||Sesame oil (dressing)|
|1/2 tbsp||Cumin (dressing)|
|1 pinch||Salt (dressing)|
|1 dash||Black pepper (dressing)|
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Spread eggplant on the baking sheet and roast for 25 minutes, stirring at the 10 and 20 minute mark.
For the tahini dressing; mince the garlic cloves or process in a food processor. Add the remaining dressing ingredients and whisk or pulse until incorporated.
Once the eggplant is soft, remove it from the oven and top the roasted eggplant with tahini dressing and a sprinkle of fresh cilantro.