CRISPY EGGPLANT, ORANGE AND TAHINI CREAM
FRESHER THAN YOUR LIFE AND BRIGHTER THAN YOUR FUTURE
SPRING IS IN! AND THIS IS A LIGHT, BRIGHT, AND READY TO BE YOUR NEXT "LOOK HOW SEASONAL I AM" MEAL. BONUS: IT’S FUCKING EASY TO PULL OFF, SO YOU CAN SPEND MORE TIME DRINKING ROSE ON THE BALCONY AND LESS TIME SWEATING IN THE KITCHEN.
FEEDS 2 II TIME: 20 MINS II DIFFICULTY: NOT EVEN A RECIPE, REALLY
INGREDIENTS
1 large eggplant
2 oranges
4 tbsp tahini
1 tbsp lemon juice
A handful of fresh parsley
Olive oil
Salt
Water
GET COOKING
Slice the eggplant into thin rounds and lay them on a baking tray. Brush with olive oil, sprinkle with salt, and grill them in the oven until they’re golden, crispy, and begging for attention, think chips, not mush. While they’re crisping up, peel and slice the orange into thin, juicy rounds.
In a small bowl, mix the tahini, olive oil, lemon juice, a touch of zest, and salt. Add a bit of water and stir until the sauce loosens up and goes from chunky paste to smooth drizzle.
To serve, spread the tahini sauce on the bottom of a plate like you’re laying down a very sensual silky sheet. Then alternate slices of eggplant and orange across the top. Finish with a generous sprinkle of chopped parsley, and fuck yeah! Enjoy!
