Roasted eggplant with sumac-tahini sauce

Prep 15 min
Total 45 min
Serves 8

2

Ingredients

8 small
Italian eggplant
2 tbsp
1 tsp
1/2 tsp

Sumac-tahini sauce

1/2 cup
Greek yogurt
1/4 cup
2 tbsp
1 large
garlic clove, minced
1 tsp
sumac, divided
1/4 tsp

Garnish

1/2 cup
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 with pomegranate seeds, mint, pine nuts and remaining 1/2 tsp sumac.

Nutrition

Calories 154, Protein 4 g, Carbohydrates 16 g, Fat 10 g, Fibre 5 g, Sodium 391 mg.

The best way to slice eggplant

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