Roasted Eggplant with Tahini and Date Syrup
Roasted eggplant can be made in so many ways. From the traditional ones with oil and garlic, to the balkanic one with mayo and salt, there are dozens of different possibilities. I really like this recipe because of the combination of salty and sweet. It brings out a unique flavor, that is decadent and gourmet.
1/4 cup tahini paste
1 tablespoon Date syrup
Turn oven into roasting position.
Take a knife and make slits in several places on the eggplant ( to prevent from exploding). Roast on each side for about 20-25 minutes.
Until completely soft.
Flush the inside into a strainer, and let all the liquids out.
In a mixing bowl add all the ingredients and mix well with a fork. Serve with crackers, or as a spread on a toast/sandwich.