Roasted Eggplant with Greek Yogurt and Tahini Sauce

Today we bring you one of those recipes that we like to say is recipe of 10. Today we are going to prepare some roasted eggplants with a Greek yogurt sauce, tahini sauce, all topped with dried fruit. You have to believe me when I tell you that it is spectacular, one of the best recipes of 2023 without a doubt.

This dish is a perfect starter, it also serves as dinner. Super healthy and simple to do, is full of taste, and it is that it has a mouthful and a delicious texture, very very soft, you'll see! In less than 30 minutes you will have it ready!!

First we will roast the eggplant in the oven, and while it is cooking, we will prepare our sauces. A is just a good Greek yogurt (I recommend that it be of good quality), because with its creaminess everything is done. And the other is the one that will give you the counterpoint: tahini Sauce, that we will prepare based on tahini, lemon and garlic. Pure deliciousness! The rest of the recipe? It is to give a touch of texture and color in the presentation using, for example: dried tomatoes, paprika, coriander, pepper, chili flakes, salt from a grinder with some flavor, nuts, raisins... whatever you want! unleash your imagination!

Roasted Eggplant with Greek Yogurt and Tahini Sauce

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Roasted eggplant with a Greek yogurt sauce, tahini sauce, all topped with dried fruit. This dish is a perfect starter, it also serves as dinner. Super healthy and easy to make, it is full of flavor, and it has a delicious bite and texture, very very soft. Ready in less than 30 minutes!

• Irene Arcas

• Recipe type: vegetables
• Calories: 300
• Rations: 4

• Cooking time: 30M
• Total time: 30M

Ingredients

• 2 aubergines, cut into 1-inch-thick slices, skin on
• Olive oil
• Powdered spices can be used: ras al hanut, curry, baharat, masala, cumin... (optional)
• The lemon juice of 1
• 100 g tahini
• 100 g of water
• 1 garlic clove (crushed with the edge of a knife)
• 250-300 g Greek yogurt (good quality)
• a handful of nuts: pine nuts, walnuts, almonds, cashews...
• dried tomatoes in oil (optional)
• a few fresh mint leaves or fresh coriander
• A spicy touch: chili powder, freshly ground pepper, chilli flakes...
• shawl

Preparation

1. We preheat the oven to 200º.

   We put a drizzle of olive oil on the oven tray and place the eggplant slices.

   Add another drizzle of olive oil over the aubergines, salt to taste and powdered spices.

2. We bake the eggplants for 25 minutes at 200º. Once they are ready, we take the tray out of the oven and add the juice of 1/2 lemon.

3. While the aubergines are cooking, prepare the sauce.

   Pour the tahini, water, garlic, a pinch of salt and the juice of 1/2 lemon into the glass. we emulsify 25 seconds, speed 7.  We lower the remains of the lid and walls and repeat programming again 25 seconds, speed 7.

4. In a large dish (where we are going to plate) we put a yogurt base. Place the aubergines on top and add the tahini sauce.

   We finish decorating with a drizzle of olive oil, the nuts, the chopped sun-dried tomatoes, the spicy touch you have chosen and the chopped mint or coriander leaves.

   Enjoy it!

Source – John Gregory Smith