Middle Eastern Eggplant Recipe
This is a great Middle Eastern eggplant recipe to always keep on hand. Perfectly roasted eggplant is served with a stunning tahini yogurt sauce and pomegranate arils. It's perfect as a side dish or an impressive appetizer!
Servings: 6 servings
Calories: 255kcal
Ingredients
- 4 Eggplants see notes
- 4 tablespoon Olive Oil
- 4 cloves Garlic Minced
- 1 teaspoon Salt
- 2 teaspoon Sumac
Tahini Yogurt Sauce:
- ¼ cup Tahini
- ¼ cup Plain yogurt
- 2 cloves Garlic Minced
- 2 tablespoon Lemon Juice
- ¼ teaspoon Salt
- ½ teaspoon Sumac
- 1 tablespoon Olive Oil
Topping:
- ½ cup Pomegranate Arils
- ¼ cup Walnuts Chopped
- ¼ cup Parsley Chopped
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Cut the eggplant into halves lengthwise and place them on the baking sheet. Using a knife, cut diamonds into the eggplants, make sure you're not piercing the skin.
- Drizzle the eggplants with olive oil and rub the minced garlic on them. Sprinkle salt and sumac on the eggplants.
- Roast in the oven for 25-30 minutes until the flesh is soft and cooked completely. Meanwhile, make the tahini yogurt sauce:
Tahini Yogurt Sauce:
- Mix all the ingredients in a bowl. Taste and add more salt if needed.
- Once the eggplants are cooked, top them with tahini yogurt sauce, pomegranate arils, walnuts and parsley.
Video
Notes
- For this recipe you can use Chinese or Italian eggplants for this recipe.
- If you have extra tahini yogurt sauce, store it in a jar and use it as a dip or salad dressing.
- You can use whole milk, 2% or non-fat yogurt to make the sauce. It's also possible to use sour cream. You can also use non-dairy yogurt as long as it's plain and not flavored.
Nutrition
Calories: 255kcal | Carbohydrates: 16g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 497mg | Potassium: 478mg | Fiber: 6g | Sugar: 8g | Vitamin A: 245IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 1mg