Steps to Make Eggplant Breakfast

April 13, 2021

Vegan Eggplant With Tahini

When there is about 5 minutes left on the oven timer, scramble one egg with garlic, cayenne pepper, fresh cracked pepper, dried parsley and cook.

Recipe Summary Vegan Eggplant With Tahini

This is one of my favorite dishes I make at least once a week. I ate a similar version at a friend's house who recreated it after eating it at a Syrian family's house and then made my own version at home. I usually roast the eggplant the day before or in the morning and then I can make the dish quickly when it's time to eat. I usually serve it with bread. It keeps well in the fridge as well for a yummy lunch the next day.

Ingredients | Eggplant Breakfast

2 large eggplants

¼ cup tahini

2 lemons, juiced

1 clove garlic, grated

2 tablespoons pomegranate molasses, divided

salt

1 tablespoon extra-virgin olive oil, or more to taste

½ bunch fresh parsley, chopped

Directions

Info | Eggplant Breakfast

prep: 15 mins cook: 45 mins additional: 1 hr total: 2 hrs Servings: 6 Yield: 6 servings