Vegan Eggplant With Tahini

• 2 large eggplants
• 1/4 cup tahini
• 2 lemons, juiced
• 1 clove garlic, grated
• 2 tablespoons pomegranate molasses, divided
• salt
• 1 tablespoon extra-virgin olive oil, or more to taste
• 1/2 bunch fresh parsley, chopped

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife.
3. Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour.
4. Peel eggplant and cut flesh into large cubes. Place into a bowl.
5. Mix tahini, lemon juice, and grated garlic in a cup. Add 1 tablespoon pomegranate molasses and salt; mix well. Pour tahini sauce over eggplant and mix well. Drizzle with remaining 1 tablespoon pomegranate molasses and olive oil. Sprinkle parsley on top.

eggplants, tahini, lemons, clove garlic, pomegranate molasses, salt, extravirgin olive oil, parsley

Taken from www.allrecipes.com/recipe/260060/vegan-eggplant-with-tahini/ (may not work)