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Roasted eggplants with yogurt and tahini

Vegetables30 minutes4 people150 calories
1/52/53/54/55/5 (44 votes)
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By Irene Arcas

Eggplants with yogurt and tahini sauce

This recipe today is going to surprise you, it is absolutely delicious! Roasted eggplants with yogurt and tahini sauce.  In addition, we are going to add a topping with peanuts that will make it completely irresistible.

We keep looking light recipes for summer, that are not excessively complicated to do on vacation, but that are really delicious. And, without a doubt, this is one of them.

The ingredients are very simple: Eggplants, yogurts, tahini y peanuts. Then we will give it a fresh touch with lime and a punch with a touch of garlic. Do you also like spicy food? Great, we will use hot paprika or a few drops of Tabasco or chili powder.

Roasted eggplants with yogurt and tahini sauce

Source: Adaptation by @saboreanda

Roasted eggplants with yogurt and tahini

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Roasted eggplants with yogurt and tahini sauce. In addition, we are going to add a topping with peanuts that will make it completely irresistible.

Roasted eggplants with yogurt and tahini
  • Irene Arcas
  • Recipe type: vegetables
  • Calories: 150
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 2 small eggplants or 1 large
  • 2 unsweetened Greek yogurts a handful of peeled roasted peanuts
  • 1 / 2 garlic clove
  • a handful of mint or peppermint leaves
  • 1 large tablespoon of tahine
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon onion powder
  • Olive oil to taste
  • 1 handful of fried peanuts with salt
  • 1/2 teaspoon sweet/hot paprika/mixture
  • juice of 1 lime
  • salt to taste
  • pepper to taste

Preparation

  1. We cut the eggplants into sticks lengthwise, season them with a good splash of olive oil, salt, garlic powder, onion powder, pepper and cumin.

  2. We place baking paper in the air fryer or on the baking tray and cook until the eggplant is golden brown.

    • In air fryer: 180º 15 minutes.
    • In oven: 190º 20 minutes.

    In both cases, these are approximate times, be sure to take it out when it is already toasted.

  3. Meanwhile we are going to prepare the sauce and topping.

    SALSA: Put the garlic, mint, tahini, a pinch of salt, a pinch of salt and the yogurt in the thermomix. We program 10 seconds, speed 5. We lower the remains and repeat programming 10 seconds, speed 5.

  4. TOPPING: In a bowl we put 4 tablespoons of olive oil, the peanuts, the juice of 1/2 lime and 1/2 teaspoon of paprika (if you want it can be spicy or add a few pieces of Tabasco). We stir well.

  5. PLATED

    In a large bowl, place the yogurt base (reserve two large spoonfuls to decorate later).

    We place the eggplant and decorate with the two tablespoons of yogurt-tahine sauce that we had reserved, the peanut topping with its sauce and we water it with the juice of 1/2 lime.

    Enjoy it!


Discover other recipes of: air fryer, Healthy food, Salads and Vegetables, Easy, Less than 1/2 hour, Summer recipes

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