Meal Planning
More Tools
About Yummly
®/™©2023 Yummly. All rights reserved.
Yummly User: "Made this twice - once for the Schneiders, then f…" Read More
21Ingredients
50Minutes
310Calories
Add to Meal Planner
Add to Meal Planner
Description
Roasted eggplant halves plated with two sauces, fresh cherry tomatoes, and feta cheese. This dish tastes like it came from a Mediterranean restaurant.
Ingredients
US|METRIC
2 SERVINGS
- 1 eggplant
- 1 tsp. extra virgin olive oil
- salt (to taste, for eggplant)
- black pepper (to taste, for eggplant)
- 1/4 cup plain Greek yogurt
- 1/8 tsp. garlic powder
- 1 dash cayenne
- salt (to taste, for yogurt)
- black pepper (to taste, for yogurt)
- 2 Tbsp. Tahini
- 2 Tbsp. cold water
- 1/2 lemon (juiced)
- 1/4 tsp. cumin
- 1/4 tsp. honey
- salt (to taste, for tahini)
- black pepper (to taste, for tahini)
- 1/4 cup cherry tomatoes (halved)
- 3 Tbsp. crumbled feta cheese
- 1 Tbsp. pine nuts (toasted)
- 4 mint leaves (minced)
- hot sauce (to taste, optional)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut the eggplant in half lengthwise and place cut side up on the prepared baking sheet. Rub with the olive oil and sprinkle liberally with the salt and black pepper.
- Roast the eggplant on middle rack of oven until tender, 27-30 minutes. While eggplant bakes, prepare the dressings.
NutritionView More
Unlock full nutritional details with subscription
310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1490mg62% |
| Potassium1070mg31% |
| Protein11g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber15g60% |
| Sugars9g |
| Vitamin A10% |
| Vitamin C60% |
| Calcium30% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes
Recipe Tags
Reviews(10)
Yummly User 9 months ago
Made this twice - once for the Schneiders, then for Jerry and Diane. Awesome. The first time I followed the directions, but used my own homemmade cottage cheese for the yogurt... the second, I toasted my hummus, zatar, and pinenuts, used this as a base, then the (hommade cottage cheese) sauce, then a bit of the hummus blend atop. I also added pomegranates and feta atop with the cherry tomatoes.
Yummly User a year ago
Excellent dish! Got me many wifey points!!!
Yummly User a year ago
make sure to stand the lime out. Otherwise it will turn out like a peanut sauce. İ dont have any mint so İ use purslane. The nyogurt sauce is outstanding.
Yummly User 2 years ago
Great! Tasted gourmet. Would definitely make this again. Had no mint so I used fresh parsley. Would even make the sauces again to go with other vegetables.
Yummly User 2 years ago
This was amazing, a new weekly favourite. I adjust the salad topping depending on what we have in the fridge and recommend trying with beetroot and or cucumber as well as the tomatoes. I also only make one dressing and throw everything into the yoghurt tahini. No honey either as we’re sweet enough!
Yummly User 3 years ago
We really liked this! Very easy, different and delicious!!
Yummly User 3 years ago
It was great, sadly I couldn't find tahini sauce so used some more Greek yogurt.
Great veggie dish to have to balance out the week :)
Yummly User 3 years ago
Love how simple this one was for novice chefs!
Yummly User 3 years ago
Wonderful combination of flavors!
Yummly User 4 years ago
Nice, easy variation to normal aubergine dish like this. Liked it wit the two sauces. No feta on top, already enough fat and sauce.