Roasted eggplants with tahini yoghurt sauce

Roasted eggplants are a summer BBQ staple.

During a hot summer day a good reason that can get us out of the house is of course making a delicious meal outdoors. Roasted eggplants are a summer BBQ staple. They are extremely easy to put together and when combined with the right spices and a delicious creamy yoghurt and tahini sauce, they become truly irresistible.

3 large eggplants
1 tbsp cumin
1 tbsp paprika
½ tsp hot red pepper
2-3 tbsp olive oil or oil, salt

Tahiniyoghurt sauce:
1 tbsp wholegrain tahini
½ pot of yoghurt
1 tbsp olive oil
½ lemon juice
The first step is – to clean and cut the eggplants into 6-8 mm thick slices. Season them generously with salt and leave them to sit for 30 minutes to make sure that you will avoid the bitter taste of the eggplants. Then wash the slices and pat dry them.
Meanwhile knead the cumin with salt using a mortar and pestle and add the remaining dried spices to the mix. Grind everything together until a homogeneous powder is formed. Add olive oil and stir well to combine. Pour the spice paste over the aubergines and mix well to make sure that everything is coated. Let them marinate for 5-10 minutes.
Afterwards grill the eggplants until they are ready. Move them to a wide container and let them cool down before serving.
While waiting, it is sauce time! Mix the tahini with the yoghurt and the other ingredients listed above. Season to your liking and stir to combine. Leave the sauce in the refrigerator for at least ten minutes to make sure all the flavors are released. Serve your eggplants with the yoghurt sauce and for a final touch add fresh parsley, olive oil and chili pepper (if you like adding spice to your food).

harmonica products in the recipe

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