Roasted Eggplant with Yoghurt Dressing

Enjoy a vegetarian roast with Middle Eastern spices, using seasonal eggplant, balanced with citrus and cooling yoghurt dressing.

SERVES 6 Persons  PREPARATION TIME 10 min.
COOKING TIME 35 min. 

INGREDIENTS

• 3 (750g) small-medium eggplants, cut in half
• 80mL olive oil
• salt & pepper
• 1-2 (10g_ garlic cloves
• 1 tsp sumac, plus extra to sprinkle
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1 tsp dried mint
• 1 lemon, juice and zest
• yoghurt
• fresh coriander

METHOD

1. Preheat oven to 180°C.
2. Place eggplant halves skin down on to inverted UltraPro™ 5.7L Rectangle Cover. Drizzle with olive oil and season with salt and pepper.
3. Using a Garlic Wonder™, crush garlic cloves onto eggplants.
4. Sprinkle over spices. Pour over the lemon juice and scatter lemon zest.
5. Place in the oven for 35 minutes or until softened and golden.
6. Serve with a dollop of yoghurt, fresh coriander and a sprinkle of sumac.

Tupper Tips:

• Eggplants can be substituted with zucchini.

• Use pomegranate seeds to garnish for the wow factor!