Roasted Eggplant With Yogurt Tahini Sauce
3 Baby Eggplants
For the yogurt-tahini sauce:
½ cup plain yougurt
2 tablespoons tahini paste
Salt to taste
Preheat oven to 400F. To make the yogurt-tahini sauce, combine the yogurt, tahini paste, and the garlic clove in a blender. Blend until smooth. Add 3-4 tablespoons water until the mixture becomes smoother and airy in texture. Season with salt to taste.
Place the eggplant, whole, on a baking pan and bake for 40 min. Once cooked through, cut eggplant into two pieces, lengthwise in half. Place each eggplant half on a serving plate and add some of the tasty yogurt sauce on top.
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