- Prep time 15 minutes
- Total time 50 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 350°F. Cut eggplant in half lengthwise. Using tip of small knife, score pulp; brush with 1 tbsp of the oil, then rub with black garlic. Season with salt and pepper. Place thyme sprigs on parchment paper-lined baking sheet. Place eggplant on top, cut sides down. Bake until tender, about 35 minutes. Using large spoon, scrape out pulp and discard skin.
In blender or food processor, purée eggplant pulp with remaining oil, lemon zest and juice, sesame seeds and tahini. Season with salt and pepper. Transfer to serving bowl or small cups. Sprinkle with feta, walnuts and chives. Drizzle with honey; serve immediately.
Nutritional facts PER 2 TBSP: about
- Calories 125
- Total fat 9 g
- Saturated fat 2 g
- Cholesterol 4 mg
- Sodium 55 mg
- Total carbohydrate 9 g
- Fibre 2 g
- Sugars 5 g
- Protein 2 g
- Iron 1 mg
