Roasted Eggplant with Curried Yogurt
A vegetarian eggplant recipe with curried yogurt and caramelized onions. Topped with sweet pomegranates and toasted spices. Most of the components could be made ahead as well.
Yield: 4
Materials
- 3 large eggplants
- 5 tbsp olive oil divided
- 1 cup greek yogurt
- 2 tsp curry powder divided
- 1/4 tsp turmeric, ground
- 1 lime zested and juiced
- 1 large onion sliced thin
- 1/4 cup sliced almonds
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 cup pomegranate seeds
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Peel the eggplant in alternating strips. Cut into 3/4"-1" thick slices. Place slices in a large bowl and toss with the olive oil and salt and pepper, to taste. Lay slices on parchment lined baking sheets. Bake for 35-40 minutes or until soft and golden brown. Leave to cool.
- In a small bowl, mix the yogurt with 1 teaspoon curry powder, turmeric, lime juice and zest and salt and pepper to taste. Set aside in refrigerator.
- Heat a large pan over medium-high heat. Add 2 tablespoons olive oil and the onions. Saute' for about 8 minutes, stirring often, until caramelized and golden brown, lowering heat as needed to prevent burning. Add 1 teaspoon curry powder and the almonds. Season with salt and pepper. Cook for another 2 minutes to toast the almonds.
- Heat a small frying pan over medium heat. Add the cumin and coriander seeds. Toast for a few minutes, stirring constantly, until fragrant. Lightly crush in a mortar and pestle or a spice grinder.
- To plate, arrange a few slices of eggplant on a plate. Spoon some of the yogurt sauce over them, top with the onions and garnish with pomegranate seeds and toasted spices.
Notes
-very small fairytale eggplants cut in half (stem to tail) would be perfect roasted in this recipe.
-some fresh coriander would be nice as an additional garnish.
Adapted from Ottolenghi Simple by Yotam Ottolenghi.
Published 2018 by Ebury Press/Random House UK.
Shop the UK edition.
Shop the North America edition.