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 grams (1536.0g)

Amount per serving	% Daily Value*
Calories	971

Total Fat 62.40g	80%
Saturated Fat 10.50g	53%
Polyunsaturated Fat 5.80g
Cholesterol 7mg	2%
Sodium 4866mg	212%
Total Carbohydrate 95.50g	35%
Dietary Fiber 30.80g	110%
Total Sugars 49.60g
Protein 21.90g	44%

Vitamin D 59IU	294%
Calcium 488mg	38%
Iron 8mg	47%
Potassium 3469mg	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.

Source of Calories

Fat: 54.5%

Protein: 8.5%

Carbs: 37.0%