I came up with this simple meal trying to find a utilization for the gorgeous graffiti eggplant to keep showing its beauty.
It is really simple to prep and requires 3 steps:
- Cut the eggplant in half and then cut in horizontal and diagonal lines in it to allow the moisture to evaporate. Season with salt and pepper and brush some olive oil and place it for 10 min belly down in the airfryer at 180 C.
- In the meantime prepare the really simple sauce: 2 tablespoons of tahini, two tablespoons of sour cream or yogurt, a minced small garlic clove, a squeeze of fresh lemon, salt and pepper. Adjust the consistency you want by adding water.
- Flip the eggplants and add za’taar spices and more olive oil an continue baking at 180 C for another 10-12 min or until you get the desired softness.
- Let them cool slightly and add the sauce then scoop this delicious mixture with bread.
- It is really simple, yet so delicious and light.
