Tha Eggplant

Nutriscore Rating: 73/100

Bring bold Mediterranean flavors to your table with "Tha Eggplant," a roasted eggplant recipe that’s as vibrant as it is satisfying. Perfectly roasted eggplants are topped with a rich, spiced tomato sauce featuring smoked paprika, cumin, and coriander, striking a balance between smoky and tangy. Finished with a refreshing drizzle of lemony yogurt and a sprinkle of fresh parsley and mint, this dish is a feast for both the eyes and the palate. Ready in just under an hour and perfect for serving as a vegetarian main or a stunning side dish, "Tha Eggplant" celebrates the natural sweetness of roasted vegetables with an enticing, flavor-packed twist. It’s an easy yet elevated way to savor healthy, wholesome ingredients.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 medium Eggplants
• 4 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 1 large Onion
• 4 pieces Garlic cloves
• 4 medium Tomatoes
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Red chili flakes
• 0.5 cup Plain yogurt
• 0.25 cup Fresh parsley
• 0.25 cup Fresh mint
• 1 tablespoon Lemon juice

📝 Instructions

15 steps

1. Preheat your oven to 425°F (220°C).

2. Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.

3. Brush the cut sides of the eggplants with 2 tablespoons of olive oil, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

4. Place the eggplants cut-side down on a lined baking sheet and roast for 30-35 minutes, or until the flesh is tender and the edges are golden.

5. While the eggplants are roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat.

6. Finely chop the onion and add it to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.

7. Mince the garlic cloves and add them to the skillet. Cook for 1-2 minutes, or until fragrant.

8. Dice the tomatoes and add them to the skillet. Stir in the smoked paprika, cumin, coriander, chili flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

9. Cook the tomato mixture for 10-12 minutes, stirring occasionally, until it thickens into a sauce.

10. Once the eggplants are done roasting, remove them from the oven and flip them cut-side up. Spoon the spiced tomato sauce evenly over the eggplants.

11. Return the eggplants to the oven and bake for an additional 5 minutes to meld the flavors.

12. Meanwhile, chop the parsley and mint, and combine them in a bowl. Set aside.

13. In a small bowl, whisk the plain yogurt with lemon juice to create a drizzle sauce.

14. When the eggplants are ready, remove them from the oven and transfer to a serving platter.

15. Sprinkle the fresh parsley and mint over the eggplants, and drizzle with the yogurt sauce. Serve warm.

Nutrition Facts

1 serving (397.4g)

Calories		243
% Daily Value*
Total Fat		15.5 g	20%
	Saturated Fat	2.8 g	14%
	Polyunsaturated Fat	0.0 g
Cholesterol		3 mg	1%
Sodium		1010 mg	44%
Total Carbohydrate		25.0 g	9%
	Dietary Fiber	9.1 g	33%
	Total Sugars	13.1 g
Protein		5.6 g	11%
Vitamin D		0.3 mcg	1%
Calcium		172 mg	13%
Iron		3.2 mg	18%
Potassium		952 mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 558 cal (53.2%%)

Protein: 92 cal (8.8%%)

Carbs: 398 cal (38.0%%)