Middle Eastern Eggplant Recipe
User Reviews
4.6
Middle Eastern Eggplant Recipe
Description
The recipe uses whole eggplants cut lengthwise and scored in a diamond pattern to allow even roasting and flavor penetration. Olive oil and minced garlic are rubbed over the flesh, seasoned with salt and sumac, a lemony spice characteristic of Middle Eastern cuisine. The eggplants roast at 400°F until soft, ensuring a creamy interior while maintaining the skin intact for presentation.
While the eggplants cook, a tahini yogurt sauce is mixed combining tahini, plain yogurt, garlic, lemon juice, salt, sumac, and olive oil. This sauce offers a creamy, tangy complement to the roasted eggplant's texture. The dish finishes with toppings of fresh pomegranate arils, chopped walnuts, and parsley, which add crunch, freshness, and sweetness contrast.
This recipe works well as a vegetarian main or side dish. It can be paired with flatbreads, rice, or a simple salad. Extra tahini yogurt sauce keeps well as a dip or salad dressing. The versatility of yogurt types and eggplant varieties allows for adjustments based on availability and preference.
Ingredients
- 4 eggplant see notes
- 4 tbsp olive oil
- 4 cloves garlic Minced
- 1 tsp salt
- 2 tsp sumac
Tahini Yogurt Sauce:
- 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
Topping:
- 1/2 cup pomegranate arils
- 1/4 cup walnuts Chopped
- 1/4 cup parsley Chopped
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- 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.
- Drizzle the eggplants with olive oil and rub the minced garlic on them. Sprinkle salt and sumac on the eggplants.
- Roast in the oven for 25-30 minutes until the flesh is soft and cooked completely. Meanwhile, make the tahini yogurt sauce:
Tahini Yogurt Sauce:
- Mix all the ingredients in a bowl. Taste and add more salt if needed.
- Once the eggplants are cooked, top them with tahini yogurt sauce, pomegranate arils, walnuts and parsley.
Notes
- Chinese or Italian eggplants can be used interchangeably for this recipe.
- Extra tahini yogurt sauce can be stored in a jar and used as a dip or dressing.
- Use whole milk, 2%, non-fat, sour cream, or plain non-dairy yogurt as variations for the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 497mg | 21% |
| Potassium | 478mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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