Name: Roasted Aubergine with Yogourt Tahini Sauce
Prep time: 10 s
Cook time: 65 min
Total time: 10 min
Yield: 2 (or 4 as an appetizer)
Cuisine: Cholesterol, Diabetes, Fibre-rich, Vegetarian
Ingredients: Vegetables; Roasted eggplant: 1 eggplant; cut in quarters lengthwise 15 ml (1 tbsp) extra virgin olive oil 2.5 ml (½ tsp) salt Sumac chili oil ½ lemon; juiced (20 ml or 1.5 tsp) 10 ml (2 tsp) chili oil 15 ml (1 tbsp) extra virgin olive oil 2 cloves of garlic; minced 10 ml (2 tsp) dried sumac For plating: 15 ml (1 tbsp) tahini 250 ml (1 cup) 0% plain Greek yogourt 15 ml (1 tbsp) pine nuts Parsley and mint; to taste

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Roasted Aubergine with Yogourt Tahini Sauce Aubergine Rôtie avec Sauce Tahini au Yogourt ÉquipeNutrition Teamnutrition

Cette aubergine rôtie est l'un de mes plats préférés pour les soirées où je veux quelque chose de réconfortant et simple à préparer. L'alliance de l'onctuosité du yogourt tahini avec l'aubergine fondante et la touche subtile de l'huile pimentée au sumac est irrésistible.

Ce plat est également polyvalent : servez-le en entrée pour impressionner vos convives, ou ajoutez une protéine, comme de la dinde hachée, pour un repas complet et équilibré. C'est une option idéale pour un repas léger mais satisfaisant.

Preparation 10 min

Cooking 65 min

Portion 2 (or 4 as an appetizer)

Nutrition Facts (per serving)

Calories

390

Fat

Carbohydrates

Fibre

Protein

Sodium

640

Ingredients

Roasted eggplant:

1 eggplant, cut in quarters lengthwise
15 ml (1 tbsp) extra virgin olive oil
2.5 ml (½ tsp) salt

Sumac chili oil

½ lemon, juiced (20 ml or 1.5 tsp)
10 ml (2 tsp) chili oil
15 ml (1 tbsp) extra virgin olive oil
2 cloves of garlic, minced
10 ml (2 tsp) dried sumac

For plating:

15 ml (1 tbsp) tahini
250 ml (1 cup) 0% plain Greek yogourt
15 ml (1 tbsp) pine nuts
Parsley and mint, to taste

Preparation

Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
Brush the eggplant with olive oil, sprinkle with salt, and place on the tray. Roast for 1 hour, turning halfway through, until soft and golden.
While the eggplant is roasting, mix the lemon juice, chili oil, olive oil, garlic, and sumac in a small saucepan. Heat for 2-3 minutes, then set aside.
In a small bowl, stir together the yogurt and tahini. Spread this mixture onto two plates.
When the eggplant is ready, place two pieces on each plate over the yogurt. Drizzle with the hot sumac chili oil, then top with pine nuts, parsley, and mint. Serve and enjoy.