Middle Eastern style eggplant with tahini yoghurt

Name: Middle Eastern style eggplant with tahini yoghurt
Cook time: PT< 45 minsM
Yield: 2
Cuisine: Gut and metabolic health
Ingredients: 10.582 oz Greek yogurt; 2.000 pcs eggplants; 0.000 a handful of parsley (fresh); 0.000 a few mint leaves (fresh); 2.000 tbsp pomegranate seeds; 2.000 tbsp flaked almonds; 2.000 tbsp tahini; 1.000 tbsp extra virgin olive oil; 2.000 tsp pine nuts; 0.500 tsp sumac (ground); 0.000 tsp salt and pepper (to taste)

lunch/dinner

vegetarian

< 45 mins

oven

Photo of Middle Eastern style eggplant with tahini yoghurt

Ingredients

Imperial Metric

11 oz Greek yogurt
2 eggplants
a handful of parsley (fresh)
a few mint leaves (fresh)
2 tbsp pomegranate seeds
2 tbsp flaked almonds
2 tbsp tahini
1 tbsp extra virgin olive oil
2 tsp pine nuts
½ tsp sumac (ground)
salt and pepper (to taste)

Allergens are marked in bold.

Method

1. Preheat the oven to 400°F. Cut the eggplants in half lengthways and score the flesh in a criss-cross pattern. Roughly chop the parsley and mint leaves.
2. Place the eggplant halves on a baking tray lined with parchment paper. Drizzle over the olive oil and season with salt and pepper. Bake for about 30-35 minutes, or until the eggplants are tender and lightly browned.
3. In the meantime, combine in a mixing bowl the Greek yoghurt, tahini, and mint leaves. Whisk until smooth and creamy.
4. Place the baked eggplant halves on serving plates and distribute the tahini yoghurt mixture on top. Sprinkle the sumac and garnish with the parsley, flaked almonds and pine nuts. Serve warm.

Nutritional Information

Average nutritional values	Per serving (recipe serves 2)
Energy	445 kcal
Fat	30.2 g
of which saturates	7.6 g
Carbohydrates	26.7 g
of which sugars	16.0 g
Fibre	10.4 g
Protein	22.7 g