Since I have discovered how great oven roasted eggplant tastes, I had in mind to create a great and beautiful dish with it. And voila, I came up with these lovely babies, topped with a yoghurt & turmeric dressing, roasted sunflower seeds and almond shavings and pommegranate seeds. And not to forget rocket and lots of fresh herbs (flat leaf parsley and coriander).
I really feel that food tastes better if it looks and smells great. What is your experience with this? Don’t you agree that your senses influence each other?
Now back to the subject: eggplant.. It is one of these vegetables that I neglected for a long long time. I actually only used it for ratatouille. But now I will start experimenting with them more and more… next on my list is to create a good baba ganouch recipe!
And not only does eggplant taste great, it is also a very good source of dietary fiber, vitamin B1 and copper. Eggplant is also a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K. So it fits perfectly in a healthy lifestyle!
What is your favourite eggplant recipe?
oven roasted eggplant with turmeric-yoghurt dressing, sunflower seeds, almond shavings and pommegranate seeds
- 2 eggplants
- 4 tsp olive oil extra virgin
- 50 gr rocket
- 25 gr pomegranate seeds
- 10 gr sunflower seeds
- 1 tbsp almond shavings
- 4 sprigs coriander
- 4 sprigs flat leaf parsley
- 2 tsp olive oil extra virgin
- 4 pinches pepper
- 4 pinches salt
- 4 tbsp greek yoghurt
- 2 tsp tahin
- 1 tsp lemon juice
- 1/8 tsp turmeric
- 1/8 tsp ground cumin
- 1 pinch pepper
- 1 pinch salt
preheat the oven to 180 degrees Celcius (fan-mode)
slice the eggplant in half lengthwise and then cut the flesh diagonal, diamond pattern, with the tip of a knife. Make sure you do not cut through the skin
drizzle the olive oil on top and give them a little rub
put the eggplants in a baking tray in the oven for 40 to 45 minutes, or until the flesh is soft
in the meantime, roast the sunflower seeds and almond shavings until golden brown
cut 1/4 from the pomegranate and take out the seeds. Make sure you do not wear white of light clothes 😉
for the dressing, mix the yoghurt with the sesame paste, lemon juice and spices. Taste and season with pepper and salt. The flavour of the turmeric will become stronger with time, so have a little bit of patience
take the eggplant from the oven. Let it cool down a little bit before you garnish them with the dressing, seeds, nuts and pomegranate seeds. Serve on a large platter with the rocket and fresh herbs. Season with pepper, salt and olive oil to your own taste
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