Roasted Eggplant with Tahini Yogurt Sauce

5 from 4 votes

Roasted Eggplant with Tahini Yogurt Sauce

This Roasted Eggplant with Tahini Yogurt Sauce is absolutely bursting with flavour! Paired with Sumac, Pomegranate, Toasted Pine Nuts and Fresh Parsley, how could it not be?!

Prep Time25

Cook Time30

Total Time55

Course: Brunch, Lunch

Cuisine: Middle Eastern

Servings:

Author: Chris Collins

Ingredients

2 Eggplants (Aubergines)
2-3 tbsp Olive Oil
1 tsp Sumac
1/3 cup /50g Feta, crumbled
1/4 cup Pine Nuts, toasted (small handfuls worth)
1/4 cup Pomegranate Seeds (small handfuls worth)
1 tbsp Fresh Parsley, finely chopped
Salt & Black Pepper

Tahini Yogurt Sauce

3 tbsp Plain Yogurt
2 tbsp Tahini
1/2 small Lemon
1/4 tsp Garlic Powder (or 1 minced clove of fresh garlic)
drizzle of Extra Virgin Olive Oil (approx 1 tsp worth)
pinch of Sumac
Salt & Black Pepper, to taste
Cold Water as needed

Instructions

Evenly slice your eggplants length ways, then slice a crosshatch pattern through the flesh, making sure you don't slice all the way through. Slices should be about 1" apart.
Grab a good pinch of Salt and rub into the eggplants, making sure you get in between the slices. Rest for 25-30mins then squeeze out the excess moisture that is produced. Pat dry with paper towel.
In a small bowl, combine your Olive Oil, Sumac and a pinch of Black Pepper, then brush over your Eggplants. Again, making sure you get between the slices.
Pop in the oven at 390f/200c for a good 30-40mins until silky soft in the centre.
Meanwhile, in a suitably sized bowl, combine all of the ingredients for the Tahini Yogurt Sauce, thinning out with water until desired texture. Now is the time to toast your Pine Nuts if you haven't already.
Top your Eggplants Tahini Yogurt Sauce, Pomegranate, Pine Nuts, Feta and Parsley. Serve hot.

Video

Notes

a) Depth of slicing - You want to go deep, so all the seasoning and oil can reach as much of the flesh as possible. However it's important you don't go right through, else your eggplant will fall apart in the oven.

b) Skin - You can certainly eat the skins of eggplant! I usually don't and just use them as boats to scoop out the centre. However if you do plan on eating the skins then oil and seasoning accordingly.

c) Timings - I always feel like a cop out saying 'cooking times will vary' but this is definitely applicable to this recipe. Eggplants come in all different shapes, sizes and ages, all of which will effect the time they take to cook. The finished product should have a caramel tinted colour, with the insides being soft and silky. Just be vigilant past 30 mins. Don't be concerned if they take longer than stated too.

d) Salting - I have stated the benefits of salting in the blog post. If you chose not to pre-salt to save time, that's absolutely fine, just make sure you definitely use a brush to coat the eggplants with oil. This will give you a more even coverage. Also, as the eggplants will release more water during the cooking process, consider tipping out some of water produced half way through. This will help stop the eggplants from steaming instead of roasting.

Nutrition