About the Recipe
A Shabbat must-have, these baked eggplant slices are simple, delicious, and versatile — enjoy them all weekend long, whether topped with Tahini and parsley or just a squeeze of fresh lemon.
Ingredients
Baked Eggplant Chips:
Ingredients
- 1–2 large eggplants
- Drizzle or spray of oil
- Sprinkle of salt
- Fresh lemon juice (for serving)
- Fresh parsley (for garnish)
Perfect Tahini:
Ingredients
1 cup sesame tahini paste
¾ cup water
3 tbsp fresh lemon juice
1 tsp salt
2 garlic cloves
Directions
Place all ingredients in a food processor or blender.
Blend until smooth and creamy, adjusting water for your desired consistency.
Taste and adjust seasoning if needed.
Preparation
Directions:
1. Prepare the Eggplant
- Wash and dry the eggplants.
- Slice them into ½-inch thick rounds.
2. Arrange on the Baking Sheet
- Line a baking sheet with parchment paper.
- Drizzle or spray oil onto the parchment paper.
- Arrange the eggplant slices in a single layer, ensuring they don’t overlap.
- Drizzle or spray a bit more oil over the top and sprinkle with salt.
3. Bake the Eggplant
- Preheat the oven to 400°F (200°C).
- Bake for 45–50 minutes, flipping halfway through to ensure even cooking.
- Keep an eye on them to prevent burning.
4. Serve & Enjoy
- Serve hot or cold with a splash of fresh lemon juice.
- Garnish with chopped parsley.
Enjoy these simple yet flavorful baked eggplant slices with any meal!
Gold Salad Serving Bowls: https://amzn.to/47iIvo0