Appetizers
Completely Keto Marinated Eggplant With Tehini Sauce
Ingredients
- 3 Eggplant small or regular size
- Olive oil for rubbing eggplant
- 2 Tsp Coarse sea salt
- 1 1/2 Tsp black pepper
Marinade:
- 1 Red chile cut up into small squares
- 3 Tbs chopped fresh cilantro
- 2 Tbs chopped fresh oregeno
- 3 Cloves garlic minced
- 4 Tbs lemon juice
- 5 Tbs olive oil
- 1 Tsp coarse sea salt
- 1/2 Tsp black pepper
Instructions
-
Preheat oven to 425
-
Cut ends off of the eggplants
-
Slice in thin circles
-
Place on a large baking sheet
-
Brush both sides of each slice with olive oil
-
Sprinkle with salt and pepper
-
Place baking sheet in the oven for 20 minutes, until golden brown
-
To make the marinade simply blend in a food processor or blender until mixed well
-
After removing the eggplants from the oven, spoon marinade over each slice evenly
-
Serve warm or at room temperature with a side of Harlan’s Tehini Sauce
-
Store in an airtight container in the refrigerator and allow to sit for an hour or more out on the counter before serving for full flavor
-
Garnish with green of choice
-
Serve with Harlan’s Tehini Sauce