❓ What is this recipe?
It’s a savory roasted eggplant appetizer topped with garlic, herbs, and a creamy yogurt-tahini drizzle. It’s light, flavorful, and perfect as a starter or party snack.
❓ What ingredients do I need?
You’ll need:
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2 medium eggplants (aubergine)
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3 tbsp olive oil
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2 cloves garlic (minced)
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1 tsp smoked paprika
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½ tsp cumin
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Salt & black pepper to taste
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2 tbsp tahini
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½ cup plain Greek yogurt
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1 tbsp lemon juice
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1 tbsp fresh parsley or cilantro (chopped)
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Optional: pomegranate seeds or toasted pine nuts for garnish
❓ How do I prepare it?
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Preheat oven to 400°F (200°C).
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Slice eggplants into ½-inch thick rounds.
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Arrange slices on a baking sheet and brush with olive oil.
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Sprinkle with garlic, smoked paprika, cumin, salt, and pepper.
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Roast for 20–25 minutes until golden and tender.
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In a bowl, whisk together yogurt, tahini, and lemon juice to make the creamy drizzle.
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Arrange roasted eggplant slices on a platter, drizzle with sauce, and sprinkle parsley, pomegranate seeds, or pine nuts.
❓ How should I serve it?
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Serve warm or at room temperature.
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Pairs well with pita bread, naan, or crackers.
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Can also be served as a side dish with grilled chicken, lamb, or fish.
❓ Can I make it ahead of time?
✅ Yes! Roast the eggplants ahead of time and refrigerate. Before serving, just reheat slightly and add the sauce and garnishes fresh.
❓ Any variations?
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Add crumbled feta cheese on top.
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Make it spicy with chili flakes or harissa.
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Use labneh instead of yogurt for a thicker dip.
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Grill instead of roasting for a smoky flavor.
