Roasted eggplant with sumac-tahini sauce

2

PREP TIME

15 min

TOTAL TIME

45 min

Serves

8

Roasted eggplant with sumac-tahini sauce

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.