Eggplant halves baked until they melt, with cold yogurt, garlic and fresh herbs. The contrast between the hot flesh and the cold sauce is the whole point.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Halve the vegetables lengthwise, without removing the stem, and score the flesh in a crosshatch pattern.
KnifeCutting board
💡The crosshatch scoring lets the oil and salt get inside, and the flesh softens right down to the skin.
3
Brush the vegetables generously with the olive oil and sprinkle the salt and black pepper on top.
Pastry brush
4
Spread on a baking sheet lined with parchment paper in a single layer, without crowding, flesh side up.
Baking pan
5
Roast the vegetables in a hot oven (220°C / 430°F) 35 minutes, until the meat is very tender and the edges are lightly charred.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
For the Salad Dressing
6
In a small bowl, whisk the yogurt, lemon juice and garlic until smooth.
Bowl
To assemble
7
Arrange the eggplants on a serving platter, press lightly on the flesh with a teaspoon, spread the sauce on top and sprinkle with the mint, parsley and sumac.
PlateSpoon / teaspoon (regular)
195calories
5 gprotein
11 gcarbs
12 gfat
● protein 12%● carbs 25%● fat 63%
Per serving (334 g), of 4 servings
For the Roasted Vegetables · For the Salad Dressing · To assemble ·
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⚖ About the ingredients
Eggplant: measured in pieces: one ≈ 300 g · 25 kcal per 100 g · More about Eggplant →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
Fresh mint: measured in tbsp in this recipe: 1 tbsp = 5.7 g · 70 kcal per 100 g · More about Fresh mint →
Sumac: measured in tsp in this recipe: 1 tsp = 5 g · 333 kcal per 100 g · More about Sumac →
🔧 Tools needed (7) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Plate· Also works: Serving platter (None)
By the steps, as the recipe is built now: another version or addition can change the list.
