Charred Eggplant with Fortified Yogurt-Tahini 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.
Servings 6
Calories 190kcal
Ingredients
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 your oven's broiler to high with a rack positioned about 6 inches (15 cm) from the heating element. Line a large, rimmed baking sheet with parchment paper. Wash and dry the eggplants, then slice them in half lengthwise. Using a sharp knife, carefully score the flesh of each half in a deep diamond pattern, cutting down close to the skin but not through it.
- Create the Marinade: In a small bowl, whisk together the extra virgin olive oil, za'atar, and sumac until thoroughly combined. Use a pastry brush to generously coat the entire scored surface of each eggplant half, allowing the marinade to seep into the cuts.
- Char the Eggplant: Arrange the marinated eggplant halves, cut-side up, on the prepared baking sheet. Place the sheet under the preheated broiler for 5-7 minutes, watching closely until the tops are beautifully browned and slightly charred at the edges. This step develops a deep, smoky flavor.
- Bake Until Tender: Remove the baking sheet from the oven. Reduce the oven's temperature to 200°C (400°F). Return the baking sheet to the middle rack of the oven and bake for an additional 20-25 minutes, or until the eggplant flesh is completely tender, creamy, and easily pierced with a fork.
- Blend the Sauce: While the eggplant bakes, prepare the sauce. In a food processor or blender, combine the Greek yogurt, tahini, fresh lemon juice, minced garlic, and sea salt. Pulse a few times to combine. With the machine running, slowly stream in the ¼ cup of water until the sauce is smooth, creamy, and pourable. If it's too thick, add more water one tablespoon at a time to reach your desired consistency.
- Assemble and Serve: Once the eggplants are tender, remove them from the oven and let them cool for a few minutes. Transfer the halves to a serving platter. Drizzle generously with the yogurt-tahini sauce. Garnish with the toasted slivered almonds and a scattering of fresh, chopped 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
- Carbohydrates: 20.5 g
- Dietary Fiber: 9 g
- Total Sugars: 8.7 g
- Added Sugars: 0 g
- Protein: 7 g
- Sodium: 97 mg