Oven-Baked Eggplants with Yogurt Sauce
Appetizers • European
Description
You can use other thick dairy products as a base for the sauce. Sumac can be replaced with 1 tablespoon of lemon juice. The spices for the eggplants can be varied to taste.
Ingredients
- Eggplants 3 pieces
- Vegetable Oil 5 fl oz
- Ground Black Pepper ½ teaspoon
- Coarse Salt 1 teaspoon
- Garlic 1 clove
- Ground coriander 1 teaspoon
- Natural Yogurt 5 fl oz
- Sumac 1 teaspoon
- Grated Lemon Zest 1 teaspoon
Step-by-Step Guide
Step 1
Cut the eggplants into four parts and make crosswise cuts on each piece, about halfway through.
Step 2
Place the eggplants on a baking sheet lined with a mat or parchment paper.
Step 3
In a small bowl, mix the oil, crushed garlic, and pepper. Using a pastry brush, apply the oil to the eggplants in several passes until absorbed.
Step 4
Sprinkle with coarse salt and ground coriander. Bake in the oven at 390°F for 45 minutes until a golden crust forms.
Step 5
In a bowl, mix the yogurt, sumac, and lemon zest, then refrigerate.
Step 6
Carefully transfer the baked eggplants to a large plate using a spatula. Apply the sauce. Serve hot or cold.
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