sea salt and freshly ground black pepper, to taste
4 oz. goat cheese, softened
1⁄4 cup tahini
1 1⁄2 tbsp. fresh lemon juice
2 tsp. finely chopped oregano, for garnish
Instructions
Heat oven to 425°. Place eggplant in a single layer on a parchment paper-lined baking sheet. Combine oil and paprika in a bowl, brush about 2 tbsp. over eggplant, and sprinkle with salt and pepper. Bake, turning once, until golden, about 20 minutes; set aside.
Combine cheese, tahini, juice, salt, and pepper in a bowl. Spread cheese mixture over each slice of eggplant and bake for 5 minutes. Remove from oven and drizzle with remaining oil. Garnish with fresh oregano.
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