Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- small bowl
- medium bowl
- mortar
Ingredients
Scale
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
- 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
- dates
- chives
- mint
- lemon juice
- olive oil
Instructions
- Preheat the oven to 230°C (450°F).
- Wash the eggplant and cut into 1 cm (1/2 inch) thick slices. Cut the chives into fine rolls and roughly chop the mint.
- Cut the dates into small pieces and crush the contents of the cardamom pods with a mortar.
- 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.
- 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.
- 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.
- 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.
- Cook Time: 25 min