Eggplant With Pomegranate And Tahini Yogurt
serves 4-6
Blending plain yogurt with nutty tahini and pungent garlic turns it into a simple quick sauce for just about anything. Here it's drizzled over pomegranate molasses and red wine vinegar brushed-eggplant slices. Adapted from Claudia Roden's Arabesque.
4 medium eggplants, cut into 1/2 inch-thick rounds
1 tablespoon pomegranate molasses
2 tablespoons red wine vinegar
2 tablespoons olive oil + more for brushing the eggplant and baking sheet
2 cups plain lowfat yogurt
1 clove garlic, minced
2 tablespoons tahini
1/2 cup pomegranate seeds
prep: 10 minutes
total: 40 minutes
baking sheet
2 small bowls
whisk
spatula
1. Prep the eggplant and brush the slices on both sides with olive oil. Put them on an oiled baking sheet and season on both sides with salt and pepper. Bake them at 450F until they're tender and a little brown, 30-35 minutes.
2. Meanwhile, in a small bowl, whisk together the pomegranate molasses, red wine vinegar and 2 tablespoons olive oil.
3. In a separate bowl, whisk together the yogurt, minced garlic and tahini.
4. When the eggplant slices are done, brush them generously with the molasses, vinegar and oil mixture. Remove them with a spatula and drizzle them with the tahini-yogurt, and sprinkle over the pomegranate seeds.
