Mediterranean Style Eggplant Recipe
This is a great Mediterranean 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!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6 servings
Ingredients:
4 Eggplants see notes
4 tbsp Olive Oil
4 cloves Garlic Minced
1 tsp Salt
2 tsp Sumac
Tahini Yogurt Sauce:
1/4 cup Tahini
1/4 cup Plain yogurt
2 cloves Garlic Minced
2 tbsp Lemon Juice
1/4 tsp Salt
1/2 tsp Sumac
1 tbsp Olive Oil
Topping:
1/2 cup Pomegranate Arils
1/4 cup Walnuts Chopped
1/4 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.
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.
Nutritional Info:
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