baked eggplant with tahini & dates

low carb & gluten free 

Roasted and caramelized. Boldly spiced. The perfect side!

Cube the eggplant

1

Cut the eggplant into large cubes. Toss with the seasonings and olive oil in a large bowl and transfer to a baking sheet.

roast

2

Transfer the eggplant to a parchment paper lined baking sheet. Roast at 450°F for 20 minutes, then flip and bake another 5-10 minutes.

top

3

Drizzle the baked eggplant cubes with the tahini sauce. Top with chopped dates and fresh parsley.

enjoy!