Aubergine with Tahini Yogurt

Name: Aubergine with Tahini Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 medium sized garlic clove; 500g Greek yogurt; 4 tbsp tahini; 2 medium sized eggplant; Pomegranate molasses; Pomegranate seeds; Pine nuts; Olive oil; Salt

5 steps

Prep:10minCook:30min

Updated at: Thu, 17 Aug 2023 05:32:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories204.3 kcal (10%)

Total Fat10.9 g (16%)

Carbs16.9 g (7%)

Sugars9.1 g (10%)

Protein12.3 g (25%)

Sodium176.3 mg (9%)

Fiber6 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 Tbsptahini

Instructions

Step 1

Slice the eggplants into thin slices, add salt and allow to rest. The salt will allow the eggplants to dehydrate. With a dry cloth pad the eggplants to remove excess water.

Step 2

Brush the eggplant slices with olive oil and put in a preheated oven at 200C for 20-30mins. Keep in the oven until the eggplants soften with a crispy edge.

OvenPreheat

Step 3

In the meantime, whisk the yogurt with the crushed garlic, tahini and salt to taste. Whisk until texture is well mixed.

Step 4

Remove the eggplants, and right before serving, add the yogurt. You should assemble right before serving because you need to keep the yogurt mix cold, while the eggplant is warm.

Step 5

Decorate with pomegranate molasses. Garnish with fried pine seeds and pomegranate seeds.