Roasted Eggplant With Yogurt Tahini Sauce
6 Servings
Ingredients
3 Baby Eggplants
For the yogurt-tahini sauce:
½ cup plain yougurt
2 tablespoons tahini paste
1garlic clove
Salt to taste
Preparation
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.
Find more recipes at MAZA Cooking Journals for iPad available at the iTunes store.
