It's here you guys! Another stunning and easy eggplant recipe that you won't stop making, guaranteed. This simple yet incredibly impressive and delicious Mediterranean eggplant platter is one of the most amazing ways you can prepare eggplant that is full of flavors and colors. This dish is light and serves as an amazing cooked salad/ appetizer that is absolutely stunning on your table. I hope you'll give this dish a try!


Preheated your oven to 420 F.

1). Slice the eggplants to medium-thickness slices, about 1/2 an inch each, and place on a baking sheet lined with parchment paper.

2). In a bowl, combine oil, paprika, cumin, garlic powder, salt, and pepper and mix.

3). Using a brush, coat each eggplant slice with the seasoned oil and bake in the oven for about 20 minutes until the first side is golden brown. Then flip the eggplants and roast them until the other side is golden as well. About 10-15 minutes.

4). Meanwhile, prepare the marinate ingredients: in a bowl combine the sliced onion, pepper and jalapeno, add the parsley, oil, lemon, sumac, salt and pepper and mix.

5). Once the eggplants are ready, remove them from the oven and layer them on a serving plate. After the first layer is ready, pour some of the marinated ingredients on top. Then layer the plate with the remaining eggplants on top. Pour the remaining marinade ingredients all over the eggplants and let sit for 5-10 minutes, preferably overnight, and once ready to serve, drizzle some tahini on top and garnish with fresh arugula.


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