Minted Tahini Eggplant!
I can't lie, when I received Plenty - the cookbook by the infamous Yotam Ottolenghi, all I could do was stare at the cover. The longer I stared at it, the more I fell in love! A few weeks later I decided to take a spin on that cover photo. I made one of grandmother's favorite side dishes - Tahini eggplant! As a young boy growing up in Lebanon - eggplant was at every meal. This is my take on a modern healthy lebanese eggplant dish! This could be a main dish, or a side dish - whatever you prefer :)
Photos by Jessica Marx
Total Time: 50 minutes
Serves: 4 people
- 2 large eggplants, washed
- 3 tbsp EVOO
- 2 tbsp fresh thyme leaves, chopped
- 1 tsp fresh rosemary, chopped
- 1 tbsp ground cumin
- Salt + black pepper
- 6-7 parsley leaves
- 6-7 mint leaves
- 1 pomegranate, seeded
- 1 cup greek yogurt
- 1/2 cup tahini
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp evoo
- Salt to taste
1. Preheat oven, or grill to 450F.
2. Slice the eggplant into thirds, lengthways. Make four small parallel cuts, throughout the heart of the eggplant.
3. Line a sheet tray with parchment paper, and drizzle with olive oil. place eggplants, cut-side up. Sprinkle with the rest of the olive oil, thyme, rosemary, cumin, salt and pepper.
4. Bake for 45 minutes, until brown, soft and tender.
5. While the eggplants are baking mix greek yogurt, tahini, minced garlic, lemon juice, oil, and salt. Mix until combined, and smooth.
6. Serve eggplant, with plenty of tahini yogurt. Sprinkle with salt, pomegranate seeds, mint, and parsley.