Middle Eastern Eggplant
This is a great Middle Eastern eggplant recipe to always keep on hand. Perfectly roasted eggplant is served with a stunning tahini yogurt sauce and pomegranate arils. It's perfect as a side dish or an impressive appetizer!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Eggplants (see notes)
- 4 tbsp Olive Oil
- 4 cloves Garlic (Minced)
- 1 tsp Salt
- 2 tsp Sumac
- 1/4 cup Tahini
- 1/4 cup Plain yogurt
- 2 cloves Garlic (Minced)
- 2 tbsp Lemon Juice
- 1/4 tsp Salt
- 1/2 tsp Sumac
- 1 tbsp Olive Oil
- 1/2 cup Pomegranate Arils
- 1/4 cup Walnuts (Chopped)
- 1/4 cup Parsley (Chopped)
Instructions
- 1
Preheat the oven to 400F. Line a baking sheet with parchment paper.
- 2
Cut the eggplant into halves lengthwise and place them on the baking sheet. Using a knife, cut diamonds into the eggplants, make sure you're not piercing the skin.
- 3
Drizzle the eggplants with olive oil and rub the minced garlic on them. Sprinkle salt and sumac on the eggplants.
- 4
Roast in the oven for 25-30 minutes until the flesh is soft and cooked completely. Meanwhile, make the tahini yogurt sauce:
- 5
Tahini Yogurt Sauce:
- 6
Mix all the ingredients in a bowl. Taste and add more salt if needed.
- 7
Once the eggplants are cooked, top them with tahini yogurt sauce, pomegranate arils, walnuts and parsley.