Roasted eggplant & tahini yoghurt

Roasted eggplant & tahini yoghurt

Serves: 4 | Cooking time: 30 mins | Difficulty: Easy

This is one of our favourite vegetarian dishes. An easy peasy 5-ingredient recipe that delivers a LOT of flavour with very little effort. Serve as an impressive starter, side to any grilled meats or fish or over rice or couscous as a filling main. Our Jerusalem Mix blend adds a little something something to the humble eggplant. And you can easily make this vegan by leaving out the yoghurt. Once you've tried it, you'll never think of roasted eggplant in quite the same way! 

Ingredients 

  • JERUSALEM MIX spice blend
  • 60ml extra virgin olive oil
  • 2 medium eggplants, cut in half lengthways
  • 20g (or a small bunch) fresh parsley (to garnish)
  • 2 tbsp flaked almonds (to garnish)
  • 2 tbsp pomegranate seeds (to garnish)
  • 1 lemon, cut into quarters (to serve)

For the yoghurt tahini

  • 2 tbsp tahini paste
  • 200g natural Greek yoghurt
  • Juice of 1/2 a lemon
  • 1 garlic clove, crushed
  • Sea salt + Black pepper

Method

  1. Pre-heat the oven to 230c. With a small sharp knife cut deep criss-crosses in the eggplant's flesh (stop just before you get to the skin). Place in a large baking tray lined with baking paper. Drizzle the olive oil over the eggplant's scored flesh, and season with sea salt and lots of black pepper.
  2. Roast the eggplant in the oven for 20-25 mins. 
  3. In a small bowl, combine 2 tbsp of Jerusalem Mix with 2 tbsp of olive oil. After 25 mins or so, remove the eggplant from the oven, drizzle the Jerusalem Mix marinade over the eggplant covering the whole surface, and roast for another 10mins or so until the eggplant is nicely caramelised and cooked through.
  4. While the eggplant is baking, combine the yoghurt tahini ingredients in a mixing bowl to form a paste. 
  5. When the eggplant is ready, remove from the oven and place each half in an individual plate over or next to some of the tahini and garnish with the parsley and lemon slices. Alternatively, place all eggplant on a large serving platter over a bed of yoghurt tahini. Scatter the almonds and/or pomegranate seeds over the eggplant. Sprinkle a bit of Jerusalem Mix blend over the plate or platter and serve. This dish is great eaten warm or at room temperature.