Moroccan Eggplant

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!