Seared Eggplants with Green Tahini

Ingredients

¼ cup olive oil 
2 tablespoons vinegar
2 tablespoons water, plus more as needed
2 tablespoon fresh lemon juice 
½ tsp salt
1 cup chives
1 cup baby spinach 
½ cup tahini
5 tablespoons olive oil 
1 pound eggplants

Directions

1. In a blender, add the ¼ cup olive oil, vinegar, water, lemon juice, and salt and process until smooth. Add the herbs and tahini and process until smooth. While the blender is still running, add more water 1 tablespoon at a time until the sauce reaches the desired consistency. The green tahini can last in the refrigerator for 1 week in an airtight container.

2. Slice eggplants into ½ inch thick slices. Brush both sides of each slice with olive oil, and season with salt and pepper.

3. Pour remaining olive oil in a skillet over medium heat. Cook the oil for 2 minutes. Add eggplants and cook for 5 minutes on each side. Repeat with remaining eggplant slices. Dress eggplants with green tahini and serve. 

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Quick Tips

• Most eggplants’ deep purple color comes from a plant pigment called anthocyanin which can protect cellular damage in the body. 

• Eggplants are also a good source of fiber which may help with soothing digestive issues.