Tha Eggplant
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.
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Recipe Information
Ingredients
- 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
Preheat your oven to 425°F (220°C).
Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
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.
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.
While the eggplants are roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat.
Finely chop the onion and add it to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
Mince the garlic cloves and add them to the skillet. Cook for 1-2 minutes, or until fragrant.
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.
Cook the tomato mixture for 10-12 minutes, stirring occasionally, until it thickens into a sauce.
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.
Return the eggplants to the oven and bake for an additional 5 minutes to meld the flavors.
Meanwhile, chop the parsley and mint, and combine them in a bowl. Set aside.
In a small bowl, whisk the plain yogurt with lemon juice to create a drizzle sauce.
When the eggplants are ready, remove them from the oven and transfer to a serving platter.
Sprinkle the fresh parsley and mint over the eggplants, and drizzle with the yogurt sauce. Serve warm.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 49.6 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 488 mg | 38% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3469 mg | 74% | |
*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.
