Eggplant tahini bake

A lovely vegetarian dish, created in England, inspired by travels abroad.

Ingredients

2 tablespoons cooking oil
6 onion (sliced)
1⁄4 cup tamari
1⁄2 teaspoon garlic (garlic powder)
1⁄4 teaspoon paprika
1⁄4 teaspoon parsley
1⁄4 teaspoon basil
1⁄4 teaspoon oregano
3 cloves garlic (diced)
2 1⁄2 cups water
4 eggplant (peeled and sliced thinly)
1 cup tahini

Instructions

Heat oil in a large frying pan, adding the onions, 2 tablespoons of tamari and the other ingredients except the tahini, water and eggplants.

In a seperate bowl, mix the remaining tamari with the tahini and add water but without making it too watery.

Preheat the oven to 350 degrees Fahrenheit and on a baking tray place a thin layer of the tahini sauce.

Add a layer of eggplant, then onions and repeat until finished.

If some is left over, sprinkle paprika on top of all the layers.

Bake for 45 minutes.

Yield
4 servings
Preparation time 10 minutes
Cooking time 55 minutes
Total time
1 hour, 5 minutes

Source

easy, bake, vegetables
side dish, vegetarian main
British food recipes
Food in England