Sunny's 6-Ingredient Eggplant Delight
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 919
- Total Fat
- 45
- Saturated Fat
- 7
- Carbohydrates
- 119
- Dietary Fiber
- 11
- Sugar
- 12
- Protein
- 13
- Cholesterol
- 2
- Sodium
- 1218
- Total: 1 hr 10 min
- Active: 25 min
Ingredients
Eggplant:
1/2 cup zaatar
Zest of 2 lemons plus juice of 1 lemon
2/3 cup olive oil
Kosher salt
2 eggplants, tops cut off and halved lengthwise, then cut hashmarks deep into the flesh of each half, almost to the skin
To Serve:
1/4 cup nondairy yogurt or whole fat Greek yogurt (see Cook's Note)
1 to 2 tablespoons olive oil
2 teaspoons fresh lemon juice plus lemon wedges, for serving
Kosher salt and freshly ground black pepper
Two 8.5-ounce microwaveable quinoa and rice blend packages, zapped according to package instructions
1/2 cup chopped fresh parsley
Directions
Special equipment:
nonstick aluminum foil- For the eggplant: Preheat the oven to 375 degrees F.
- In a large bowl, add the zaatar, lemon zest and juice and oil. Season with salt. Scoop or brush this on the cut side of each eggplant half, bending and flexing them to get some of the topping into the crevices. Place the eggplant halves on a baking sheet lined with nonstick aluminum foil, cut side up. Roast until a skewer slides in easily, about 45 minutes.
- To serve: In a small bowl, stir the yogurt, olive oil, lemon juice, a pinch of salt and a few grinds of black pepper.
- In a medium bowl, toss the quinoa-rice blend and parsley. Dollop the yogurt mixture on top of each eggplant half. Serve with the quinoa-rice blend.
Cook’s Note
Use nondairy yogurt to make this dish vegan.