Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 medium eggplants into half-inch rounds and 1 large red bell pepper into strips, then sprinkle the eggplant with 0.5 teaspoon of salt and let it sit for 15 minutes to draw out moisture.

2. 2

   Heat 2 tablespoons of olive oil in a large pan over medium-high heat, pat the eggplant dry, then sear the eggplant slices for 3-4 minutes per side until golden brown, transferring them to a plate.

3. 3

   Add the bell pepper strips to the same pan with 1 tablespoon of olive oil and cook for 5-7 minutes until softened and slightly charred, then set aside with the eggplant.

4. 4

   In a food processor, combine 0.5 cup of shelled walnuts, 0.25 cup of tahini, 2 minced garlic cloves, 1 tablespoon of lemon juice, 0.25 cup of chopped fresh cilantro, 0.5 teaspoon of ground cumin, 0.5 teaspoon of paprika, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper.

5. 5

   Process the sauce mixture, slowly adding 2 tablespoons of water until a smooth and creamy consistency is achieved, tasting and adjusting seasonings as needed.

6. 6

   Arrange the pan-seared eggplant and bell pepper on a serving platter and generously drizzle the tahini-walnut sauce over the vegetables.

7. 7

   Serve the Pan-Seared Eggplant and Bell Pepper with Tahini-Walnut Sauce immediately as a hearty side dish or a light main course.