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. 

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. 

Instructions:

Preheat Oven: Preheat your oven to 400°F 

1.  Place the eggplant and zucchini slices in a large bowl. Toss with olive oil, salt, pepper, cumin and paprika until evenly coated.
2.  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.