Baharat-Spiced Eggplants

Name: Baharat-Spiced Eggplants
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
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; 1 lemon (or lime), zested and juiced; 1 cup cherry tomatoes, halved; 4–5 Tbsp Greek yogurt (or coconut cream for paleo, vegan); 2 tablespoons fresh parsley, chopped

Rated 4.3 stars by 3 users

Servings

Prep Time

10 minutes

Cook Time

15 minutes

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 spice blend. Not only does it look beautiful plated with cherry tomatoes, yogurt, & fresh parsley – it tastes just as good as it looks.

Author:

Rumi Spice

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
1 lemon (or lime), zested and juiced
1 cup cherry tomatoes, halved
4–5 Tbsp Greek yogurt (or coconut cream for paleo, vegan)
2 tablespoons fresh parsley, chopped

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Directions

Preheat oven 425°F. Line a baking sheet with parchment paper.
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.
Meanwhile, heat remaining oil in a large sauté pan over medium-high heat. Cook onion for about 10 minutes until soft and golden. Add garlic, jalapeño pepper, and Baharat. Stir and cook for 2 more minutes.
In a small bowl, mix lemon juice and lemon zest.
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.