Monday, February 04, 2019

Roasted Eggplants and Chickpeas with Tahini Dressing


So for this time, we're trying to be healthy.  Rose roasted some eggplants.  Also some chickpeas, which is a source of protein for Vegan diet.  Then made a Tahini sauce from the tahini dressing mixed with garlic, yogurt, lime juice and salt to taste.  The sauce is placed over the eggplants, followed by the chickpeas and the chopped raw parsley.  I added a dash of red hot chili pepper for color and some bite.  A glass of Pinot Grigio is paired with it.  Lovely.

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