Nutrition Facts
4 servings
4
Recipe for Tender Eggplants with Spices and Fresh Herb Sauce
A delicious recipe for melting eggplants with spices and a fresh herb sauce. Recipe credit: ©Catherine Kluger. Photo credit: © Guillaume Czerw.
Eggplants
4 Not too big eggplant
4 Olive oil
Salt
Sauce
2 Greek yogurt
1 Lime (zest and juice)
5 Washed and drained parsley, finely chopped leaves.
5 Washed, drained, and finely chopped coriander
Spring onion or green onion or chives
1 Olive oil
Salt
Directions
1
Wash the eggplants, cut them in half, score the flesh with the tip of a knife, salt, sprinkle with spices, and brush with oil.
2
Place the eggplants cut-side down on parchment paper and bake at 200°C with a little water.
3
After 15 minutes, turn the vegetables, brush on a little olive oil, and let cook for 15 more minutes (the time may vary depending on the size of the eggplants. The key is to achieve tender eggplants while keeping their flesh intact).
4
Prepare the sauce by mixing all the ingredients.
5
To finish, serve the eggplants hot or cold with the sauce.
Ingredients
Eggplants
4 Not too big eggplant
4 Olive oil
Salt
Sauce
2 Greek yogurt
1 Lime (zest and juice)
5 Washed and drained parsley, finely chopped leaves.
5 Washed, drained, and finely chopped coriander
Spring onion or green onion or chives
1 Olive oil
Salt
Directions
Directions
1
Wash the eggplants, cut them in half, score the flesh with the tip of a knife, salt, sprinkle with spices, and brush with oil.
2
Place the eggplants cut-side down on parchment paper and bake at 200°C with a little water.
3
After 15 minutes, turn the vegetables, brush on a little olive oil, and let cook for 15 more minutes (the time may vary depending on the size of the eggplants. The key is to achieve tender eggplants while keeping their flesh intact).
4
Prepare the sauce by mixing all the ingredients.
5
To finish, serve the eggplants hot or cold with the sauce.
Notes
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