Delicious eggplant vegetables

Ingredients for 4 servings:

• 2 lemon(s), the juice
• 60 g sesame paste (tahini, sesame puree)
• 60 ml extra virgin olive oil
• 1 tsp garlic clove(s), finely chopped
• salt and pepper
• possibly cane sugar
• Cayenne pepper
• 1 large eggplant(s)
• 3 garlic cloves, finely chopped
• 60 ml olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

If you have leftover tahini, here’s how to use it up

Preheat the oven to 200 degrees C. First, make the dressing: Combine the lemon juice, sesame paste, olive oil, and garlic in a blender and blend until very smooth. Season with salt, pepper, cayenne pepper, and sugar. Peel the eggplant, if you like (I usually don’t, but the skin on large eggplants can sometimes be bitter) and cut into 1-cm cubes. Toss the cubes with the olive oil and garlic and season with salt and pepper. Spread the vegetables on a rimmed baking sheet and roast in the oven for 15 to 20 minutes, until the cubes are tender but not falling apart. While still warm, toss with the dressing and season again. The vegetables are best when lukewarm; they go especially well with lamb chops and tomato slices.