Baharat-Spiced Eggplants – Rumi Spice

Baharat-Spiced Eggplants

Looking for an easy, light recipe that’s healthy and low carb? Check out this amazing recipe from Kate S. Lyon for a roasted eggplant seasoned with Rumi’s baharat blend. Not only does it look beautiful plated with cherry tomatoes, yogurt, & fresh parsley – it tastes just as good as it looks.

Difficulty: Easy
Servings: 4-6 servings
Prep Time: 10 minutes
Cook Time:

15 minutes

 

Ingredients

  • 2 large eggplants
  • 4 Tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 2–3 Tbsp Rumi Baharat blend
  • Peel and zest of 1 lemon(or lime)
  • 1 cup cherry tomatoes, halved
  • 4–5 Tbsp Greek yogurt (or coconut cream for paleo, vegan)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven 425°F. Line a baking sheet with parchment paper.
  2. Cut eggplants in half lengthwise and score the insides in a crosshatch pattern. Place on the baking sheet and brush with 2 tablespoons of olive oil and sprinkle with salt and pepper. Bake in oven for 45 minutes or until soft.
  3. Meanwhile, heat remaining oil in a large sauté pan over medium-high heat and cook onion and for about 10 minutes until golden. Add garlic, pepper, and baharat and cook for another 2 minutes.
  4. In a small bowl, mix lemon juice and lemon zest.
  5. Place cooked eggplant on a serving plate and top with onion mixture and cherry tomatoes. Drizzle with lemon mixture and top with a dollop of Greek yogurt (or coconut cream) and chopped parsley.

For more great paleo/keto recipes - check out Kate S. Lyons blog HERE.

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