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Eggplant with Tahini Yoghurt Dressing

Ingredients
  

  • 1 LARGE EGGPLANT Sliced into 1/4rounds
  • 1 CUP PLAIN YOGHURT
  • 1/4 CUP TAHINI
  • 1 CLOVE garlic
  • 1 LEMON Juice only
  • SALT
  • Canola Oil
  • CHOPPED CILANTRO FOR GARNISH Optional

Instructions
 

  • Pre-heat oven to 375⁰.
  • Slice eggplant and place rounds on a kitchen towel and sprinkle with salt (to draw out excess moisture). Wait 5 minutes then pat dry and repeat on the other side.
  • Place eggplant rounds on a baking sheet and drizzle with oil on both sides (don’t be stingy – eggplant will absorb a good amount of oil and this is key to a delicious result!)
  • Bake for 10 minutes then flip and bake for another 10 min until soft and browning.
  • While the eggplant is in the oven, mix the yoghurt, tahini, lemon juice and minced garlic to a bowl. Mix well and season to taste.
  • Serve eggplant slices over a bed of rice topped with the dressing and sprinkled with a few sprigs of cilantro.