Whole Eggplant Flow

Whole Eggplant Flow

Oven-baked eggplant topped with a creamy tahini–Cilantro Flow sauce, toasted pine nuts, minced cilantro, and an extra bright drizzle of Brisca Cilantro Flow.

PREP TIME COOK TIME
10 minutes 35-40 minutes
Yields: 2 servings

Ingredients

1 large eggplant, halved lengthwise
1 tbsp olive oil
⅛ tsp Brisca Herb 'n' Salt
2 tbsp tahini
5 tbsp Brisca Cilantro Flow
1-2 tbsp cold water (only if needed to loosen sauce)
2 tbsp toasted pine nuts
1 tbsp minced cilantro

Instructions

1

Bake Eggplant: Preheat oven to 200°C. Place the eggplant halves on a tray cut-side up. Drizzle with olive oil and season with Brisca Herb 'n' Salt. Bake for 35-40 minutes until soft and golden.

⏱ 35-40 minutes 🌡 200°C
2

Make Tahini–Cilantro Flow Sauce: Add the tahini to a small bowl. Pour in 3 tablespoons of Brisca Cilantro Flow gradually and keep mixing — it may thicken first, but continue stirring until smooth. Add 1-2 tablespoons cold water only if needed for a drizzle consistency.

3

Top Eggplant: Remove eggplants from the oven. Spoon the tahini–Cilantro Flow sauce over the warm eggplants. Add the toasted pine nuts and minced cilantro.

4

Sauce Moment: Finish with an extra generous drizzle of Brisca Cilantro Flow over the entire dish — ready to serve as a rich, bright Flow plate.

Made with:Cilantro Flow, Herb 'n' Salt

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Select ingredients to add to your cart

Cilantro Flow

Cilantro Flow

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

cilantro-flow,herb-n-salt ["veggies","cilantro-flow","herb-n-salt","roasted"]