Tandoori Eggplant with Mozzarella and Toasted Breadcrumbs

Name: Tandoori Eggplant with Mozzarella and Toasted Breadcrumbs
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 2 medium eggplants; 2 teaspoons kosher salt; 1 1/2 cups tandoori paste; 12 ounces shredded mozzarella; 1 cup toasted breadcrumbs; 1/2 cup Greek yogurt; Side salad, for serving

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Level: Easy

Total: 35 min (includes cooling time)
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 35 min (includes cooling time)
Active: 25 min

Yield: 4 servings

Ingredients

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2 medium eggplants

2 teaspoons kosher salt

1 1/2 cups tandoori paste

12 ounces shredded mozzarella

1 cup toasted breadcrumbs

1/2 cup Greek yogurt

Side salad, for serving

Directions

Watch how to make this recipe.

Bring 1 cup water to a simmer in a skillet or pot that's wide enough to hold the eggplants and has a lid.
Split each eggplant lengthwise with a sharp knife, then score the skin in a cross-hatch pattern 1 inch apart. Sprinkle the flesh side of each eggplant with salt and gently massage it in. Toss the eggplants in the simmering water. Cover and steam until tender and the water runs dry, about 5 minutes.
Use a large spatula to remove the eggplants from the pot. Pat dry with paper towels and brush the eggplant's scored flesh with about 1 cup tandoori paste to cover the surface. Move your broiler rack to the second-highest position, then turn the broiler on high.
Line a baking sheet with parchment paper and place the eggplants on top. Sprinkle a handful of mozzarella evenly over each eggplant. Broil until the cheese has melted, 1 to 2 minutes. Allow the eggplant to cool slightly.
Sprinkle the eggplant with the toasted breadcrumbs. Mix the yogurt with the remaining 1/2 cup tandoori paste and 1/4 cup water in a bowl to make a sauce. Plate the eggplant with a side salad and spoon the sauce over the top.