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Tahini Eggplant Recipe

Tahini (ground sesame seeds) is an excellent source of calcium. In fact, half a cup of sesame seeds contains three times more calcium than half a cup of whole milk.

Eggplant is rich in vitamin A, folate, calcium, magnesium, iron, and potassium.

Combined together, tahini and eggplant give this dish a wonderfully aromatic and delicious flavor, perfect to eat with a bed of rice, millet, or quinoa.


2 and 1/2 tablespoons of coconut oil
1 large eggplant
4 cups cold water
5 tablespoons freshly squeezed lemon juice
1/4 cup tahini (sesame seed paste)
2 tablespoons fresh garlic, peeled and finely chopped
4 tablespoons olive oil
1/2 cup red bell peppers, sliced
1/2 cup yellow bell peppers, sliced
1 cup roma or plum tomatoes, diced
Sea salt and black pepper, to taste
2 tablespoons fresh dill, chopped


Preheat oven to 375 degrees Fahrenheit. Grease a small to medium-sized baking dish with coconut oil.

Use a fork to pierce the eggplant several times, then place it in the baking dish. Bake until tender, about 45-50 minutes.

Allow cooked eggplant to cool enough for you to handle it; you can place it in a large bowl of cold water to cool quickly. Remove the peel once you are able to handle it. Drain in colander until eggplant cools completely. Squeeze pulp to eliminate bitter juices, then process until smooth in a food processor.

To the eggplant puree, add lemon juice, tahini, and garlic, and process again to bring all ingredients together.

In a large bowl, combine pureed eggplant mixture, olive oil, red and yellow bell peppers, tomatoes, fresh dill, sea salt, and black pepper. Give it a good toss.

Enjoy this delicious tahini eggplant dish on a bed of your favorite whole grain with a few slices of avocado on the side.


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Mine was super thick but I read the directions later and I think confused myself... but I purred the yellow raw bell with it.. thick and yummy! served over turmeric quinoa and baked almond trout!