Roasted eggplant with yogurt and tahini

The eggplants roast in Kitty's oven until they look as if they've crossed the desert in person. Yogurt and tahini drip over them, creamy and nutty, a bit like the Orient and chaos meet on her plate. Kitty tastes it, closes her eyes briefly, and thinks: I just wanted something savory—now I'm in the middle of a taste fairytale.

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Ingredients

• 2 large eggplants, cut into 1 cm thick slices

• 2 tsp Baharat

• Juice of one lemon

• 100 g tahini

• 80 ml water

• 1 garlic clove, crushed

• 250 g Greek yogurt

• 15 g roasted pine nuts

• 1 tsp paprika flakes

• olive oil

• A small handful of coarsely chopped mint leaves

• salt and pepper

preparation

1. Preheat the oven to 180°C fan.

2. Pour a little oil onto a baking tray and spread it well so that the eggplants don't stick.

3. Spread the eggplants on the baking tray.

4. Brush each slice with olive oil and season generously with salt.

5. Sprinkle baharat over it.

6. Roast for 25-30 minutes, turning once, until tender.

7. When they are ready, squeeze the juice of ½ lemon over them.

8. Meanwhile, mix the tahini, water, garlic, remaining lemon juice, salt and pepper until smooth.

9. Spread the yogurt on a serving plate.

10. Top with the eggplants and drizzle with the tahini sauce.

11. Sprinkle with pine nuts, red pepper flakes and mint.

I hope you enjoy my recipe.

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Recipe for: approx. 4 people

Preparation time: approx. 15 minutes Baking time: approx. 40 minutes

Total duration: approx. 45 minutes

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