Roasted Eggplant With Tahini Mint Sauce
Ingredients
Metric
1 kg ~ 2 medium eggplants
½ tbsp olive oil for roasting
¼ tsp salt
2 tsp sesame seeds
Sauce:
500 g ~ 1 medium eggplant
120 ml water
2 tbsp ~ 15 g fresh mint
2 tbsp tahini
1 tbsp apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
US
2 lb ~ 2 medium eggplants
½ tbsp olive oil for roasting
¼ tsp salt
2 tsp sesame seeds
Sauce:
1 lb ~ 1 medium eggplant
½ cup water
2 tbsp fresh mint
2 tbsp tahini
1 tbsp apple cider vinegar
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
MAKES2 portions
PREP TIME10 minutes
COOKING TIME30 minutes
TOTAL TIME40 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Peel and cut all of the eggplants lengthwise. Place on top of a baking tray lined with baking paper. Score each with a knife. Lightly coat or spray them with olive oil and sprinkle with salt.
2Roast in the middle of the oven for 10 minutes. Flip them over and roast for another 10 minutes.
3Reserve one of the roasted eggplants for the sauce. Once the eggplants are roasted, add them to a preheated non-stick frying pan.
4Place a lid on top of the eggplants and add something heavy on top (use a heavy pot).
5Fry over medium heat for 2 minutes. Remove the pot and the lid and flip the eggplants over. Then place the lid and the pot back on. Fry, pressed, for another 2-3 minutes.
6In the meantime, make the sauce. Add reserved eggplant, water, tahini, fresh mind, vinegar, garlic powder, onion powder and salt to a blender.
7Blend until smooth.
8Spread the sauce over a plate.
9Add fried eggplant slices.
10Garnish with fresh mint and sprinkle with sesame seeds.
Nutritional Info
Makes 2 portions
230 Calories per portion
5g protein
30g carbohydrates
9g fiber
12g fat
230 Calories per portion
5g protein
30g carbohydrates
9g fiber
12g fat
High in Vitamins B1, B3, B6, K
High in Omega 6
High in Copper
High in Iron
High in Manganese
High in Phosphorus
High in Potassium
High in Omega 6
High in Copper
High in Iron
High in Manganese
High in Phosphorus
High in Potassium
