INGREDIENTS

2 eggplants
100 ml tahini
10 g parsley
10 g mint
1 clove garlic
4 tbsp olive oil
1 tbsp Za'atar
1½ tbsp unfiltered apple juice
1 lemon
salt
pepper
pomegranate seed (for serving)
parsley (for serving)
mint (for serving)
sesame seed (for serving)

HOW TO MAKE IT

1. Preheat oven to 220°C/430°F. Halve and score eggplants crosswise. Season with salt and pepper.
2. Peel and finely chop garlic. Add garlic, olive oil, and zaatar to a bowl and stir to combine. Transfer halved eggplants to a baking sheet cut side up and rub the zaatar mixture on top. Bake at 220°C/430°F for approx. 45 min.
3. In the meantime, finely chop parsley and mint. Add chopped herbs, tahini, unfiltered apple juice, and lemon juice to a bowl and stir to combine.
4. Season with salt and pepper to taste. If the mixture is too thick, add a little water to help reach a creamy consistency.
5. Remove roasted eggplants from the oven and serve with tahini dip. Garnish with pomegranate seeds, fresh parsley, mint, and sesame seeds. Enjoy!