Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Melting Steamed Eggplant with Yogurt-Tahini Sauce
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 276
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 11 g
- Cholesterol
- 10 mg
- Sodium
- 586 mg
Steaming eggplant is one of the simplest ways to coax out its naturally silky texture — no frying, excess oil or charring, just the pure taste of this remarkable vegetable. In this easy but deeply flavorful recipe, the just-steamed eggplant is split to expose the warm creamy flesh, then dressed with a bright sauce of yogurt and tahini. A colorful topping of fresh herbs, harissa, pine nuts and pomegranate seeds adds even more flavor and texture. The dish works equally well as a vegetable side, first course or light main course with grilled bread to scoop up every bit of the sauce and custardy eggplant.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 276
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 11 g
- Cholesterol
- 10 mg
- Sodium
- 586 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Set a steamer basket or insert large enough to fit the eggplant in a large pot over simmering water; make sure the steamer sits over, not in, the water. Place the eggplant in the basket and cover the pot tightly. Steam the eggplant until the skin is wrinkled and the flesh is very tender all the way through when poked with a paring knife, 25 to 30 minutes. Turn off the heat, remove the lid and let the eggplant sit in the steamer for 5 minutes.
- Meanwhile, whisk the yogurt, tahini, lemon zest and juice, 1 teaspoon salt and some pepper in a medium bowl to combine. Gradually whisk in 3 tablespoons water a little at a time, stopping when you have a smooth sauce that will slowly drizzle from a spoon. Taste and season with more salt and pepper if needed.
- To serve, spread about a third of the yogurt-tahini sauce on the bottom of a rimmed serving platter or wide shallow serving bowl. Split the eggplant lengthwise and lay cut-side up over the sauce. Drizzle the eggplant with olive oil and sprinkle with salt and pepper. Mash the flesh lightly with a fork, keeping the skin intact. Pour the rest of the yogurt-tahini sauce over top. Drizzle or dollop the harissa all over the sauce. Sprinkle with the parsley, dill, mint, pine nuts, pomegranate seeds, sesame seeds and a few pinches of za’atar. Cut into pieces to serve.
Cook’s Note
When choosing an eggplant, look for one that feels heavy for its size, has smooth, unblemished skin and a fresh, green stem; these are clues that it’s tender and mild inside rather than seedy or bitter. This lighter steaming technique really lets the flavor of the vegetable shine and is especially good to try when eggplants are at their peak in late summer and early fall.
