- 1 large eggplant
- 6 grape tomatoes
- 2 eggs
- 1 tablespoon chopped Parsley
- 2 tablespoons Tahini
- 2 tablespoons Olive oil
- Salt and pepper to taste
Let's do it!
Heat the oven 420 f degree.
Place the eggs in a single layer at the bottom of the saucepan. Add water so that the eggs are covered by 2” water. Heat the pot on high heat and bring the water to Boil
Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes. Strain the water from the pan and run cold water over the eggs to cool them. When it cools down slice the eggs.
With a fork gently performance twice the eggplant. Place it in the oven for 20 minutes.
Cut the eggplant in half lengthwise
Slice the grape tomatoes into half.
Add one tablespoon olive oil on a Skillet stripe pan, over high heat place the eggplant so the fleshy side ( not the peel) will touch the surface of the pan, add the grape tomatoes, grill them for two minutes.
Place the eggplant on a plate. On top add the sliced eggs, tomatoes, sprinkle tahini and add chopped parsley. Season with salt and pepper to taste