Ingredients
– 1 medium eggplant
– 1 small cauliflower
– 3 tablespoons olive oil
– 1 teaspoon paprika
– 1 teaspoon cumin
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1/4 cup parsley, chopped
Method
1. Preheat your oven to 200°C.
2. Cut the eggplant into cubes and chop the cauliflower into florets.
3. Place the eggplant and cauliflower on a baking sheet. Drizzle with olive oil and sprinkle with paprika, cumin, salt, and pepper.
4. Roast in the oven for about 25 minutes until they are golden and tender.
5. In a bowl, mix tahini and lemon juice. Serve the roasted vegetables with tahini dressing and sprinkle with parsley.
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