Drizzled with Tahini Sauce, Green Peppers, and Herbs
Though seemingly humble, Eggplants and Zucchini have a rich history spanning various cultures and centuries. They are flavorful components of Eastern Mediterranean cuisine. I often get asked what easy snacks to have in the refrigerator. I always suggest roasting vegetables like eggplants and zucchinis and having tahini sauce in hand. They are incredible fillers in a sandwich as a vegan choice or part of your protein.Â
Ingredients:
- 1 large eggplant, cut into ½ inch rounds
- 2 large zucchinis, cut into ½ inch rounds
- 3 TB extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 TB ground cumin
- 1 tsp smoked paprika (optional)
Tahini Sauce:
Ingredients:
- ½ cup tahini
- 4 TB lemon juice
- 2 clove garlic, minced
- 4 TB water (more as needed)
- 2 TB olive oil
- Salt to taste
Garnish:
Your favorite herbs are sliced green peppers, jalapeno, and thinly sliced cucumbers. These are all optional to create your magical taste.Â
Instructions:
Preheat Oven: Preheat your oven to 400°F
- Place the eggplant and zucchini slices in a large bowl. Toss with olive oil, salt, pepper, cumin and paprika until evenly coated.
- Spread the eggplants in a single layer on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until tender and caramelized, turning once halfway through until perfectly roasted.
Tahini Sauce:
Ingredients:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2 tablespoons water (more as needed)
- 1 tablespoon olive oil
- Salt to taste
- Salt to taste
Instructions:
- Mix all ingredients together in a bowl until well combined and a bit runny.
- In Wraps or Pitas: Fill pita bread or wraps with roasted eggplants and zucchinis. Pour the tahini sauce and garnish with fresh vegetables and herbs for a hearty, flavorful, magical sandwich.