How to Make Tahini Yogurt

Vegan Eggplant With Tahini

You can use this multifaceted sauce to add flavor to roasted vegetables, salads, meat dishes.

Recipe Summary Vegan Eggplant With Tahini

This is one of my favorite dishes I make at least once a week. I ate a similar version at a friend's house who recreated it after eating it at a Syrian family's house and then made my own version at home. I usually roast the eggplant the day before or in the morning and then I can make the dish quickly when it's time to eat. I usually serve it with bread. It keeps well in the fridge as well for a yummy lunch the next day.

Ingredients | Tahini Yogurt

2 large eggplants

¼ cup tahini

2 lemons, juiced

1 clove garlic, grated

2 tablespoons pomegranate molasses, divided

salt

1 tablespoon extra-virgin olive oil, or more to taste

½ bunch fresh parsley, chopped

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife.

Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour.

Peel eggplant and cut flesh into large cubes. Place into a bowl.

Mix tahini, lemon juice, and grated garlic in a cup. Add 1 tablespoon pomegranate molasses and salt; mix well. Pour tahini sauce over eggplant and mix well. Drizzle with remaining 1 tablespoon pomegranate molasses and olive oil. Sprinkle parsley on top.

You need to adjust the amount of pomegranate molasses to your own personal taste. I usually use a large clove of garlic and hence a little more pomegranate molasses, but it's up to you.

Info | Tahini Yogurt

prep: 15 mins cook: 45 mins additional: 1 hr total: 2 hrs Servings: 6 Yield: 6 servings

TAG : Vegan Eggplant With Tahini

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Images of Tahini Yogurt

Tahini Yogurt : Add all the ingredients to a bowl with 2 1/2 tablespoons water and 1/4 teaspoon salt to serve, transfer the fries to a large serving platter and drizzle with the tahini yogurt.