Eggplants in the oven with yogurt sauce
2 servings
50 minutes
This recipe for eggplants baked in the oven with yogurt sauce is a true embodiment of simplicity and sophistication of European cuisine. Eggplants baked to a golden crust acquire a tender, slightly sweet texture, while aromatic spices enhance their natural flavor. The yogurt sauce with sumac and lemon zest adds a fresh tang to the dish, creating the perfect balance. This dish can be served as a side or light appetizer and pairs excellently with meat and vegetable dishes. Its roots trace back to Mediterranean culinary traditions where eggplants often serve as the main ingredient. Baked eggplants absorb the aroma of spices, and their softness combined with the refreshing sauce makes this dish a true gastronomic delight.
1
Cut the eggplants into four parts and make crosswise cuts on each part, about halfway deep.
- Eggplant: 3 pieces
2
Place the eggplants on a baking sheet lined with a mat or silicone paper.
3
Mix oil, crushed garlic, and pepper in a small container. Use a cooking brush to apply the oil to the eggplants in several passes until absorbed.
- Vegetable oil: 100 ml
- Garlic: 1 clove
- Ground black pepper: 0.5 teaspoon
4
Sprinkle with coarse salt and ground coriander. Bake in the oven at 200 degrees for 45 minutes. A golden crust should form.
- Coarse salt: 1 teaspoon
- Ground coriander: 1 teaspoon
5
Mix yogurt, sumac, and lemon zest in a container and refrigerate.
- Greek yoghurt: 120 ml
- Sumac: 1 teaspoon
- Grated lemon zest: 1 teaspoon
6
Transfer the cooked eggplants to a large plate with a spatula. Apply the sauce. Serve hot or cold.