Middle Eastern Oven Roasted Eggplant - Mutabbal style
This delicious oven-roasted eggplant on yogurt is an uplifted, Mutabbal-style snack that takes you to the Middle East flavorwise.
Equipment
- 1 microplane or garlic press
Ingredients
- 400 grams Chickpeas
- 180 grams Greek Yogurt
- 2 large eggplants
- 1 small pomegranate
- 2 tsp Tahini Paste
- 1 pinch ceyenne pepper
- ½ clove garlic
- 1 tbsp honey
- ½ lemon
- 1 medium red onion
- 1 handful peeled Pistachios
- 1 fresh cayenne chili pepper
- 1 handful fresh parsley and/or dill
- 3 tbsp olive oil
Instructions
Roasting Eggplant & Chickpeas
- You can roast the eggplant at the same time as the chickpeas, each on a separate baking dish, to save time.
- To roast the Eggplant in the oven, cut them lengthwise into quarters or halves. If you've an older Eggplant where the center is a little mushy, you just cut this part off. With fresh Eggplant this is nornmally not necessary.2 large eggplants
- As described above in the blog, you don't have to remove the skin from the eggplant before roasting. Drizzle them with some olive, add a pinch of salt and roast them at around 200°C / 390°F for about 30 minutes or until soft and golden brown on the top.
- When they're ready, take them onto your cutting board and with help of a spoon, remove the meat of the eggplant from the skin. You could bake the skin itself a little longer to get some "chips" or use them for something else. But for this recipe, we don't need the skin. Give the Eggplant a rough chop and put by side for later.
- For the Chickpeas, put them in a medium bowl and add olive oil, cayenne pepper, honey and salt. Give it a good mix and distribute on some perchmant paper on a separate baking sheet. Be sure the chickpeas have some space between each other. Bake them at around 220°C / 428°F for about 20 minutes. If you bake them together with the eggplant, you can keep it at 200°C and just roast them a little longer if necessary.400 grams Chickpeas, 1 pinch ceyenne pepper, 3 tbsp olive oil, 1 tbsp honey
- After 20 minutes, give them a shake in the baking sheet and if not crisp enough yet, roast them for another 10 minutes or so.
Tahini Yogurt
- For the tahini yogurt, in a small bowl, mix the greek yogurt together with the tahini paste, grated garlic and pinch of salt. Put aside at room temperature for later180 grams Greek Yogurt, ½ clove garlic, 2 tsp Tahini Paste
Prepare the Toppings
- Cut the red onion into fine slices1 medium red onion
- For the Pistachios, just give them a rough cut1 handful peeled Pistachios
- The pomegranate you can cut in half and then knock out the seeds with help of a spatula, the rest of the seeds you can remove with your fingers.1 small pomegranate
- Remove the stems of the herbs and roughly chop the leaves.1 handful fresh parsley and/or dill
- cut the cayenne chili in half, remove the seeds and cut it into fine slices.1 fresh cayenne chili pepper
Assembling
- Assemble this delicious middle eastern Mutabal style Eggplant dish in the following order:spread the yogurt onto a plate and keep some of the yogurt for later. Distribute the Eggplant on top and then add the crispy chickpeas. Then add onions, herbs and the chili. Now add the remaining yogurt which you can thin a little with some water. Finally add the pomegranate seeds on top and last but not least, add the fresh lemon juice.½ lemon
- Eat together with some fresh bread and enjoy a dish full of middle eastern flavors.
Video
Nutrition
Serving: 250g | Calories: 520kcal
