Author Notes
The crown jewel of my eggplant efforts this summer was this: a Baharat-spiced eggplant, inspired by the eggplant master himself, Yotam Ottolenghi. Given the ingredients that I had on hand, this eggplant dish is a hybrid from a few of the eggplant recipes in his stunning book “Jerusalem”.
This recipe is exotic yet attainable, healthy and packed with flavor. If you’re not an eggplant lover, this will convert. —Feed Me Dearly
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Ingredients
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1
large eggplant
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1
minced garlic clove
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The minced peel of one lemon
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The juice of one lemon
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3-4 tablespoons
Baharat
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1
jalapeno pepper
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1
onion
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Salt and pepper
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Olive oil
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4-5 tablespoons
Greek yogurt
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1-2 tablespoons
milk
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A few sprigs of cilantro
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A handful of cherry tomatoes
Directions
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Split a large eggplant in half lengthwise. Score the inside of the eggplant in a cross-hatch, brush it with olive oil, sprinkle with salt and pepper, and then bake it in a 425° oven for 45 minutes until soft.
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Meanwhile, heat a few tablespoons of oil in a large sauté pan and fry one whole thinly-sliced onion for 10 minutes until golden and charred in some places.
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Add a half minced jalapeno and a few tablespoons of Baharat to the onions and fry for another two minutes.
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Separately, in a small bowl, mix together one minced garlic clove, the minced peel of one lemon, the juice of one lemon, and the remaining half jalapeno, minced.
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One the eggplant is done pull it out of the oven and add the lemon jalapeno dressing over the top. Pile on the onions and, finally, dress with a few tablespoons of Greek yogurt that is been thinned with a tablespoon or two of milk.
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Top the eggplant with some halved cherry tomatoes and a few sprigs of cilantro.
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