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Written By: Emily Spring
Place eggplant over grill and cook on all sides until skin is black, burnt, blistered. Let cool and peel skin away from flesh.
Add garlic, salt and lemon to tahini and begin to whisk, in the warm water until it is smooth and the consistency of a thick sauce
In a food processor, pulse all ingredients until it forms a paste. Then add olive oils. Season with salt and pepper.
- Add a dollop of tahini to bottom of plate. Place eggplant on top. Then top the eggplant with the green schug, tomatoes, herbs and more Plant People Olive Oil!
Written by Emily Spring
Emily Spring is the Director of Marketing at Plant People. A longtime proponent of balanced living, she has enjoyed over 8 years driving growth in the lifestyle, health and wellness sectors with deep experience in functional solutions for optimizing anyone's everyday life.
Reviewed by Gabe Kennedy
Co-Founder of Plant People, Gabe Kennedy is an acclaimed chef and entrepreneur. Growing up in a house of healers and herbalists, he is passionate about the power of food as a tool for health, and actualized this passion and belief system into his company, Plant People. Named to Forbes 30 under 30 Gabe has shaped menus and cooked his way around the world with his mission to promote a more communal, green and healthy world.
Gabe is a graduate of The Culinary Institute of America and Cornell University School of Hotel Administration. You can learn more about his work at his website.