Charred Eggplant with Creamy Tahini Yogurt Sauce
Experience eggplant transformed. A unique two-stage roasting technique creates a smoky, deeply tender base for a vibrant, creamy sauce that’s both indulgent and perfectly aligned with a healthy Mediterranean lifestyle. This dish is stunning as a centerpiece for a light meal or as a standout side dish.
- Total Time45 minutes
- Yield6 servings 1x
Ingredients
Scale
For the Eggplant:
- 3 medium-large globe eggplants (about 500g / 1.1 lbs each)
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons za’atar
- 1 teaspoon sumac
For the Fortified Yogurt-Tahini Sauce:
- ½ cup plain non-fat Greek yogurt
- 3 tablespoons high-quality tahini (well-stirred)
- 3 tablespoons fresh lemon juice
- 1 clove garlic (finely minced or grated)
- ¼ teaspoon fine sea salt
- ¼ cup cool water (plus more as needed)
For Garnish and Assembly:
- ¼ cup fresh mint leaves (roughly chopped)
- ¼ cup fresh flat-leaf parsley (roughly chopped)
- 2 tablespoons slivered almonds (toasted)
Instructions
- Prepare the Eggplant: Preheat the broiler to high with a rack 6 inches (15 cm) from the element. Line a large, rimmed baking sheet with heavy-duty foil (do not use parchment). Wash and dry the eggplants, halve lengthwise, and score the flesh in a deep diamond pattern without cutting through the skin.
- Create the Marinade: In a small bowl, whisk the olive oil, za’atar, and sumac. Brush generously over the scored surface of each eggplant half, letting it seep into the cuts.
- Char the Eggplant: Arrange halves cut-side up on the prepared sheet. Broil 5–7 minutes, watching closely, until well browned and lightly charred at the edges.
- Bake Until Tender: Reduce the oven to 200°C (400°F). Move the sheet to the middle rack and bake 20–25 minutes, until the flesh is very tender and easily pierced with a fork.
- Toast the Almonds: In a dry skillet over medium heat, toast the slivered almonds 2–3 minutes, stirring, until golden and fragrant; transfer to a plate to cool.
- Blend the Sauce: In a food processor or blender, combine the Greek yogurt, tahini, lemon juice, garlic, and salt. With the machine running, slowly stream in the ¼ cup water until smooth and pourable; thin with more water, 1 tablespoon at a time, if needed.
- Assemble and Serve: Let the eggplants cool a few minutes, transfer to a platter, drizzle generously with the sauce, and garnish with toasted almonds, mint, and parsley. Serve immediately.
Notes
- Choosing Eggplants: Look for eggplants that are firm, glossy, and feel heavy for their size. This indicates freshness and fewer seeds.
- Sauce Consistency: The ideal sauce consistency is like that of heavy cream. It should be thick enough to coat the eggplant but fluid enough to drizzle elegantly. Adjust with water as needed.
- Make-Ahead: The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. It may thicken upon chilling; simply whisk in a little water before serving to loosen it.
Nutrition Facts (per serving: 1 of 6): Calories: 190 kcal | Total Fat: 10.2 g (Saturated Fat: 1.4 g) | Total Carbs: 20.5 g (Fiber: 9 g, Sugars: 8.7 g, Added Sugars: 0 g) | Protein: 7 g | Sodium: 97 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 190