Roasted Eggplant with Tahini Yogurt Sauce
January 18, 2024 by Kimberly
Indulge in Roasted Eggplant with Tahini Yogurt Sauce, a tantalizing, easy-to-prepare dish that promises a burst of exquisite flavors in every bite!
25 MINUTES
EASY
VEGETARIAN
ARABIC
372 PER PORTION
NUTTY / CREAMY
EVERYDAY
LUNCH / DINNER
AUTUMN / WINTER
INTRODUCTION
ABOUT THE RECIPE
Embark on a culinary journey with this Roasted Eggplant with Tahini Yogurt Sauce, a dish that masterfully combines simplicity with exotic flavors. Perfect for those who adore vegetarian recipes, this easy-to-prepare entrée is a gourmet treat. Made with succulent roasted eggplant and draped in a homemade tahini yogurt sauce, it’s a delicious addition to any meal or a highlight on its own.
How to serve:
Serving this dish is a breeze and it’s incredibly versatile. Present it as a stunning centerpiece for a family-friendly vegetarian meal or as a side dish that complements a variety of mains. The creamy tahini yogurt sauce adds a savory richness, making it an instant hit. To elevate the experience, garnish with fresh herbs or a sprinkle of toasted sesame seeds. Pair with crusty bread or a light salad for a complete, flavorful eggplant dinner idea.
How to store:
Refrigerate any leftovers in an airtight container, ensuring it stays fresh and delicious. Enjoy it within the next 2 days. The flavors often deepen, making the reheated dish even more delicious.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
FOR 2 PORTIONS
EGGPLANT
- 1 eggplant
- 4 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp ground pepper
- 1/8 tsp dried coriander powder
- 1/8 tsp cinnamon
- 1/8 tsp oregano
- 1/8 tsp garlic powder
- 1/8 tsp chili flakes
- 2 cardamom capsules
TAHINI YOGURT SAUCE
- 2 tbsp tahini
- 4 tbsp cold water
- 2 tbsp yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove
- 1/8 tsp salt
TOPPINGS
- dates
- chives
- mint
- lemon juice
- olive oil
ACTIVE: 5 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- small bowl
- medium bowl
- mortar
- Preheat the oven to 230°C (450°F)
- Wash the eggplant and cut into 1 cm (1/2 inch) thick slices.
- Peel the garlic clove.
- Cut the chives into fine rolls.
- Roughly chop the mint.
- Cut the dates into small pieces.
- Crush the contents of the cardamom pods with a mortar.
ACTIVE: 10 min
PASSIVE: 10 min
COOKING
1. Mix spices together in a small bowl: 1/4 tsp salt and 1/8 tsp each of the ground pepper, coriander, cinnamon, oregano, garlic, chilli and the contents of two cardamom pods. Stir everything together and set aside.
2. Place the eggplant slices on a baking tray lined with baking paper, spread 4 tablespoons of olive oil and the spice mixture over them. Rub all the slices with your hands and spread the oil and spices evenly. Now place the tray in the oven and bake the eggplant for 20 minutes.
3. In the meantime, mix the tahini-yoghurt sauce in a medium-sized bowl. Mix 2 tbsp tahini with 4 tbsp water until smooth. Then add 2 tbsp yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1 clove of garlic and 1/8 tsp salt and mix well.
4. Remove the eggplant slices from the oven and arrange them on a large plate. Pour over the tahini-yoghurt sauce and serve with freshly ground pepper, the date pieces, chives, mint and a few sprinkles of olive oil and lemon juice.
NOTE: The calorie information may vary depending on the product used, country and region.
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