Cumin-Dusted Roasted Eggplant with Tahini

Ingredients

• 1 medium (about 1 lb) eggplant
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove, minced garlic
• 1/2 tsp salt
• 2 tbsp, chopped fresh parsley(optional)

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper (about 10 minutes, including prep).

2. 2

   Slice the eggplant into 1-inch-thick rounds, brush both sides with olive oil, and sprinkle with cumin, paprika, and salt.

3. 3

   Roast the eggplant rounds for 20-25 minutes, flipping halfway through, until golden and tender.

4. 4

   While the eggplant roasts, whisk together the tahini, lemon juice, garlic, and 2-3 tablespoons of water until smooth and pourable.

5. 5

   Drizzle the tahini sauce over the warm eggplant rounds, garnish with parsley, and serve.