
Easy
Roasted Eggplant with Tahini Sauce
10 minutesPrep time
30 minutesCook time
624 cal.Per serving
Ingredients for 1

1/2
Eggplant

1.5 cloves
Garlic

1/2 tsp
Coriander (ground)

1/8 cup
Greek Yogurt (plain)

1 tbsp
Tahini

1/4
Lemon

1 tbsp
Almonds (sliced)

1/4
Yellow onion

1 tbsp
Cilantro (fresh)

1 tbsp
Mint (fresh)

optional
1 tbsp
Pomegranate seeds
Utensils
Oven, Brush, Frying pan, Stovetop, Sheet Tray, Knife
recipe
- Step 1
Preheat the oven to 350°F. Wash & cut the eggplant in half lengthwise. Then score the flesh in a crisscross pattern. Be sure not to pierce the skin! - Step 2
Place the eggplant & most of the whole unpeeled garlic cloves on a parchment-lined baking sheet. (Reserve a third of the garlic for the sauce.) - Step 3
In a small bowl, mix together the coriander, salt, pepper & a drizzle of oil. - Step 4
Brush the eggplant with the spiced oil. Bake for 20-30 min at 350°F, or until fork-tender. - Step 5
In another small bowl, mix together the yogurt, lemon juice & tahini. - Step 6
Add salt, pepper & the remaining garlic (grated or minced). Mix & refrigerate until needed. - Step 7
Peel & thinly slice the onion. - Step 8
Heat a drizzle of oil in a pan over high heat. Add the onion slices. Pan fry them for 5 min or until crisp & golden. Transfer them to a paper towel-lined plate. - Step 9
Reduce the heat to medium. Then toast the almonds in the same pan for 2 min. Stir frequently to keep them from burning! - Step 10
Chop the cilantro & mint. - Step 11
Rinse & drain the pomegranate seeds. (You could also remove the seeds from a pomegranate yourself!) - Step 12
Remove the eggplant & garlic from the oven. - Step 13
Remove the peel from the roasted garlic. Transfer the eggplant & garlic to a serving plate. - Step 14
Add a dollop of yogurt-tahini sauce. Garnish with fried onions, toasted almonds, fresh herbs & pomegranate seeds. Season with salt & pepper. Add a final touch of lemon or lime zest (optional). Enjoy!