Roasted eggplant with sumac-tahini sauce
20
- Prep Time15 mins
- Total Time45 mins
- Makes8 servings
Photo, Erik Putz.
Ingredients
8 small Italian eggplant
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
Sumac-tahini sauce
1/2 cup Greek yogurt
1/4 cup tahini
2 tbsp lemon juice
1 large garlic clove, minced
1 tsp sumac, divided
1/4 tsp salt
Garnish
1/2 cup pomegranate seeds
1/2 cup torn mint leaves
2 tbsp toasted pine nuts
Instructions
POSITION a rack in top third of oven and preheat to 375F. Line a large baking sheet with parchment paper.
KEEPING them attached at the stem, slice eggplants vertically, 1/2 in. apart. Press each eggplant at the stem until the slices fan out, then brush with oil. Season with salt and pepper.
ARRANGE on sheet and bake, flipping halfway, until tender, about 30 min.
SUMAC-TAHINI sauce: Whisk yogurt, tahini, lemon juice, garlic, 1/2 tsp sumac and salt in a bowl. Slowly whisk in 1/3 cup water, plus 1 tbsp, until smooth. To serve, drizzle over eggplants. Top this eggplant recipe with pomegranate seeds, mint, pine nuts and remaining 1/2 tsp sumac.
The best way to slice eggplant
Nutrition (per serving)
Calories 154, Protein 4g, Carbohydrates 16g, Fat 10g, Fibre 5g, Sodium 391mg.