Oven, Brush, Frying pan, Stovetop, Baking pan
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!
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.)
In a small bowl, mix together the coriander, salt, pepper & a drizzle of oil.
Brush the eggplant with the spiced oil. Bake for 20-30 min at 350°F, or until fork-tender.
In another small bowl, mix together the yogurt, lemon juice & tahini.
Add salt, pepper & the remaining garlic (grated or minced). Mix & refrigerate until needed.
Peel & thinly slice the onion.
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.
Reduce the heat to medium. Then toast the almonds in the same pan for 2 min. Stir frequently to keep them from burning!
Chop the cilantro & mint.
Rinse & drain the pomegranate seeds. (You could also remove the seeds from a pomegranate yourself!)
Remove the eggplant & garlic from the oven.
Remove the peel from the roasted garlic. Transfer the eggplant & garlic to a serving plate.
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!
Average estimated amount for one serving
On average, one serving of the recipe "Moroccan Eggplant" contains 624 Energy, 50 g of Fat, 25 g of Carbohydrates, 14 g of Protein, 13 g of Fiber.