Baked eggplant with a yoghurt tahini sauce

This is a very tasty way to eat aubergine, inspired by the Middle Eastern dip Baba Ganoush which if done well – is to die for! It is a very light satisfying meal, you could serve it with some pita bread or even some spiced minted lamb mince. Simple, easy and pure deliciousness!

Ingredients

* 2 large eggplants

* 1 tbsp olive oil

* A few sprigs of lemon thyme leaves

* Salt and pepper

* 1 pomegranate IMG_3968

* 30 grams flaked almonds

* Fresh mint to garnish

* Sprinkle of cumin to garnish

Yoghurt sauce

* ½ cup Greek yoghurt

* 1 garlic clove, minced

* 1 tbsp olive oil

* 1 lemon and zest

* 2 tsp tahini

* 1 tbsn chopped mint

* ½ tspn cumin

* Salt and pepper to taste

Method

  1. Preheat oven to 200C.
  2. Cut the eggplants into halves lengthways then cut a few diagonal incisions along the inside of each half being careful not to pierce the skin.
  3. Place the eggplants on a baking tray and brush each half with olive oil making sure all the oil has been thoroughly absorbed. Break off some of the thyme leaves and place in each incision. Sprinkle with some salt and pepper and the remaining thyme stalks.
  4. Place in the oven for 30-40 minutes or until cooked through.
  5. Whilst the eggplant is cooking, toast the flaked almonds in a dry hot pan for a few minutes until golden brown. Set aside.
  6. To make the yoghurt dressing, place all the ingredients in a bowl and stir through. Place in the fridge until time to serve
  7. Remove the pomegranate seeds from the pomegranate and place in a small bowl ready for garnish.
  8. Once the eggplants are cooked through, remove from the oven and allow to cool.
  9. Once cool, assemble the eggplants by spooning plenty of the yoghurt sauce over the eggplant halves, sprinkle with pomegranate, flaked almonds and a dusting of ground cumin.

2 thoughts on “Baked eggplant with a yoghurt tahini sauce

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