Servings: people
Baked eggplant with pomegranate, mint, and tahini-yogurt
This dish has a lot of good umami from the eggplants. When salted, they are easier to prepare. The combination of tahini, cumin, mint, and pomegranate gives a delightful Middle Eastern flavor.
Ingredients
- 2 pcs. Eggplant
- 2 cloves Garlic
- 0.5 bunch Fresh thyme
- 15 gram Lemon Juice
- 27 gram Olive Oil
- Coarse salt
- Pepper From grinder
- 0.5 bunch Mint
- 0.5 pcs. Pomegranate
- 3.6 gram Cumin Whole
- 150 gram Yogurt Natural
- 15 gram Tahini
- 6 gram Harissa
- 0.5 bunch Scallion - Spring Onions
Instructions
- Halve the eggplants and make crosswise cuts about 1 cm deep into the flesh. Place them in a dish and salt them.
- Let them sit for 20 minutes, then pat them dry with a piece of kitchen paper.
- Chop thyme and a clove of garlic together finely.
- Distribute over the eggplants along with olive oil and lemon juice.
- Season with salt and pepper.
- Bake them golden in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 20-25 minutes.
- Rinse and chop mint.
- Tap the halved pomegranate with a spoon or ladle until the seeds come out.
- Toast cumin in a dry pan for a couple of minutes and let it cool.
- Mix yogurt with toasted cumin, harissa, tahini, and a finely chopped clove of garlic.
- Arrange the eggplants at the bottom of a dish and place the tahini-yogurt on top.
- Sprinkle mint and pomegranate seeds over just before serving.
Notes
TIP: Use rosemary instead of thyme. The eggplants can be cut into slices and baked or grilled – and they also taste great in salads or on bread. The dish goes well with lamb and Middle Eastern food.