This delicious eggs-free, nuts-free and soy-free baked dish is a healthy lunch option. Roasted eggplants stuffed with butter make for a nutritious and tasty meal.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 56 mins – easy
🍽 4 servings – 353 kcal per serving
|
Serving 557g |
Fat 24g |
Sat. fat 11g |
Sodium 238mg |
|
Carbs 31g |
Fibers 15g |
Sugars 18g |
Proteins 7g |
INGREDIENTS
- salt
- black pepper
- 4 eggplants
- 3 oz butter
- 1 tbsp harissa
- 1 clove garlic
- 1 tbsp coriander
- 1 tsp sesame seeds
- 2 tbsp olive oil
- 6 tbsp Greek yogurt
TOOLS
- 1 knife
- 1 baking sheet
- 1 oven
- 1 pan
- 1 bowl
- 1 plate
- 1 mortar
- 1 wooden spoon
- 1 spoon
STEPS
Peel garlic.
Crush the peeled garlic using a mortar.
Pierce eggplants. Brush eggplants using olive oil. Put eggplants in a baking sheet.
Preheat oven to 390°F.
Put the baking sheet in the hot oven and bake for 45 minutes to roast the eggplant.
Turn the oven off and take the baking sheet out of the hot oven.
Cut roasted eggplants to make halves.
Put the butter in a pan and cook it for 1 minute to get melted butter.
Put harissa in melted butter to get a spiced butter.
Stir the wooden spoon in the pan.
Put halved roasted eggplants in a plate. Season with salt and black pepper to taste.
Put Greek yogurt in a bowl. Add crushed garlic to the bowl. Mix the bowl using a spoon to get a garlic-yogurt mixture.
Spread garlic-yogurt over halved roasted eggplants. Drizzle spiced butter. Scatter coriander. Scatter sesame seeds..
It’s ready to be served !
