Ful Medammas (Fava Bean Salad) topped Roasted Eggplant

1. Slice 1 large eggplant in half, place cut side down on a hot grill pan over medium heat – leave it as is for 30-40 minutes (eggplant will turn from black to brown as it cooks)


2. Prepare curry tahini – combine in a bowl

๐Ÿ†1/3 cup tahini paste

๐Ÿ†Juice of 1 lemon

๐Ÿ†1 clove garlic, crushed or grated

๐Ÿ†salt to taste

๐Ÿ†1 teaspoon curry

Mix well!


3. In a separate bowl combine:

๐Ÿ…1 cup cooked favs beans (canned is fine but rinse before using)

๐Ÿ…1 cup cooked chick peas

๐Ÿ…2 plum tomatoes, diced

๐Ÿ…1/4 cup finely diced red onion

๐Ÿ…small handful of parsley

Mix well, add salt and pepper to taste


4. After the eggplant has cooked, lay it cut side up, spoon the legume mixture over the eggplant and drizzle with tahini



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