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You will need a lot of Challah for this one! I am a dip lover! I like to bring many different kinds to the table, and this is my latest one. It’s so incredibly easy to make and looks beautiful. Sometimes I even leave it as is in the eggplant. Or I scoop it. Whatever I am in the mood of.
This vegetable-forward dish is perfect for Rosh Hashanah. Find tens more satisfying vegan and vegetarian recipes for the holidays here.
For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.
2 mini eggplants or 1 medium eggplant, sliced in half
oil, for drizzling
salt
pepper
pomegranate seeds
good quality tahini, such as Mighty Sesame Tahini
Drizzle some oil and salt and pepper on the eggplant and place it face down on a cookie sheet. (Use a real one, it really makes a difference!)
Roast for 40 minutes or until nice and crispy.
Let the eggplant cool and place on a dish and drizzle with the tahini and seeds. Best if served fresh, but can be made a day or two in advance.
Preheat the oven to 400 degrees Fahrenheit.
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At what temperature should the oven be set?
400F