A unique way to serve eggplant! Not only is it yummy to eat it's beautiful to look at, you will definitely wow your guests!
4 small eggplants
1 large butternut squash
1 can of chickpeas
1 bunch of parsley
Tahini Sauce, you can use Trader Joes or recipe below
Preheat oven to 425
Cut your eggplants in half
Sprinkle generously with salt
Allow to sit for 15-30 minutes
While eggplant is marinating in salt prepare your squash
Peal and dice your squash
Toss with olive oil and place on baking sheet
Rinse salt and pat dry your eggplant well with cloth
With a knife cut slits in eggplant meat to create criss cross effect
Brush with olive oil and place on baking sheet
Toss your chickpeas with a little olive oil and garlic salt
Place onto baking pan
Bake eggplant, chickpeas and squash in preheated oven for 25 minutes
Remove the eggplant after 20 and check on it
Remove all pans when roasted
Plate your eggplant
Top with a generous amount of squash
Drizzle with tahini sauce
top with roasted chickpeas and parsley
Serve and enjoy!
1/3 cup tahini
1/4 cup Follow Your Heart Sour Cream
Juice from 1 lemon
1 garlic clove
Combine ingredients into blender and mix until blended smoothly.
Refrigerate until ready to use.