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.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 6

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

Step 7

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

Step 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.

Step 9

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

Step 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.

Step 11

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

Step 12

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

Step 13

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

Step 14

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

Step 15

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

Nutrition Facts

Serving size	(1536.0g)

Amount per serving	% Daily Value*
Calories	970.7

Total Fat 62.4g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 7.3mg	0%
Sodium 4865.7mg	0%
Total Carbohydrate 95.5g	0%
Dietary Fiber 30.8g	0%
Total Sugars 49.6g
Protein 21.9g	0%

Vitamin D 58.8IU	0%
Calcium 488.4mg	0%
Iron 8.4mg	0%
Potassium 3469.1mg	0%

*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: 54.5%

Protein: 8.5%

Carbs: 37.0%