Roast Eggplant with Tahini Yoghurt
This delicious eggplant recipe is an ode to the middle-east; a culinary playground full of sesame, citrus and spice! Rich roasted eggplant doused in nutty tahini and a lemony sumac dressing is the stuff your dreams are made of. Enjoy the lot with fluffy couscous, roasted sweet potato and herbs - yum! You’ll be wishing there was more after your first mouthful. Our advice? Be choosy about who you share this one with.
The quantities provided above are averages only.
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Ingredients
1 clove
garlic
2 tsp
sumac
½
lemon
1
eggplant
400 g
sweet potato
1 tub
yoghurt
(Contains Milk;)
1 tbs
tahini
(Contains Sesame; May be present: Egg, Gluten, Soy, Tree Nuts, Milk. )
1 bunch
mint
1
long red chilli
½
red onion
½ cup
couscous
(Contains Gluten, Wheat; May be present: Soy. )
Not included in your delivery
1.5 tbs
olive oil
½ cup
boiling water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and crush the garlic, and zest and juice the lemon. Halve the eggplant lengthways, and cut the sweet potato into 1 cm cubes. Finely chop the mint, red onion, and chilli (deseeded).
In a medium bowl, whisk the garlic, half of the sumac, half of the lemon juice and one third of the olive oil until well combined. Brush on to the cut side of the eggplant halves and then place cut side up on one half of a lined oven tray. Season with salt and pepper. Cook in the oven for 10 minutes.
In the same bowl, toss the sweet potato in half of the remaining olive oil. Season with salt and pepper and add to the tray with the eggplant. Cook both the sweet potato and eggplant for a further 30 minutes or until golden and tender.
Meanwhile, combine the yoghurt, tahini, remaining lemon juice and half of the lemon zest in a small bowl. Season to taste with salt and pepper and set aside.
In a separate bowl, combine the mint, long red chilli, red onion, remaining sumac and remaining olive oil.
Place the couscous in a medium bowl and pour over the boiling water. Stir with a fork and immediately cover the bowl with cling wrap and set aside for 5 minutes. Remove the cling wrap and fluff the couscous with a fork. Stir through the remaining lemon zest, a drizzle of olive oil and the roast sweet potato. Season to taste with salt and pepper.
To serve, divide the couscous between plates. Top with the eggplant halves, a smear of tahini yoghurt and top with the mint and chilli dressing.