Roasted eggplant with sumac-tahini sauce
By Chatelaine12
PREP TIME
15 min
TOTAL TIME
45 min
Serves
8
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
- 4 g,
- Carbohydrates
- 16 g,
- Fat
- 10 g,
- Fibre
- 5 g,
- Sodium
- 391 mg.
FILED UNDER: bake dinner party fall Middle Eastern vegetables
