Roasted Eggplant with Tahini-Yogurt Sauce
By :Karen Tumani
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Cooking Technique Grill, Roast
Home Category Appetizer, Main Dishes
Cook Time 25 Minutes
Servings
2 Portions
Ingredients
  • 2 eggplants, cut in half
For the tomato sauce:
  • 1 tomato and 1clove garlic
For the tahini sauce:
  • 2 tbsp plain yogurt and 2 tbsp tahini
Cooking Technique Grill, Roast
Home Category Appetizer, Main Dishes
Cook Time 25 Minutes
Servings
2 Portions
Ingredients
  • 2 eggplants, cut in half
For the tomato sauce:
  • 1 tomato and 1clove garlic
For the tahini sauce:
  • 2 tbsp plain yogurt and 2 tbsp tahini
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Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Cut the eggplants in half. Then, with the same knife, lightly score them horizontally and vertically.
  2. On the Instant Vortex control panel, press Roast, then set temperature to 320ºF (160ºC) and time to 25 Minutes. Press Start.
  3. Once Add Food appears on the display, place the eggplant halves, tomato, and garlic to be roasted in the basket. Season with salt and pepper. Close basket. Once done, put the eggplants on a plate.
  4. For the tomato sauce: peel the tomato and put in a blender with the roasted, peeled garlic. Add a drizzle of olive oil and salt.
  5. For the tahini sauce: mix the yogurt with the tahini until smooth and completely blended.
To assemble:
  1. put a layer of tomato sauce on top of the eggplant, then the tahini-yogurt sauce, and top with chopped almonds, sesame seeds, and a touch of parsley or cilantro. Serve immediately.
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