Roasted Eggplant with Yogurt-Tahini Sauce
Scored eggplant halves, salt and olive oil go into the oven until silky inside and golden outside — then each half is blanketed with a cool yogurt-tahini-garlic sauce and showered with pomegranate seeds and fresh parsley.
How to Prepare
Heat the oven to 200°C.
Halve the eggplants lengthwise and score the flesh in a criss-cross pattern without cutting the skin.
Sprinkle with salt, brush generously with olive oil and arrange on a lined tray.
Roast for 30–35 minutes until the flesh is golden and completely tender.
Whisk the yogurt with the tahini, crushed garlic, lemon and a pinch of salt into a smooth sauce.
Spoon the sauce over the warm eggplant halves, scatter with pomegranate seeds and parsley, and serve with bread.
Scoring the flesh lets the salt and oil reach deep, so the eggplant roasts creamy all the way through instead of just on top.