Baked eggplants with yogurt-garlic sauce
Description
The dish is prepared without unnecessary complications. It's a great option for everyday meals. It takes about an hour to prepare and is served hot, garnished with pomegranate seeds and spices. I really enjoy cooking this dish because baked eggplants with the ready-made sauce are something unusual, incredibly delicious, and above all—healthy. The finished dish can now be served.
Instructions
- 1
Step 1
1. Wash the eggplants thoroughly and cut each one in half lengthwise. Do not cut off the stems, as they will be convenient to hold onto when eating the eggplants. Make small cuts lengthwise and crosswise (forming a diagonal grid pattern).
- 2
Step 2
2. Brush them with olive oil, season with salt and spices to taste. Let them sit for a while until the sauce is ready.
- 3
Step 3
3. The sauce is very easy to make: mix the spices with plain yogurt and crush in the garlic. Let the sauce sit for about 10 minutes to allow the flavors to blend. Meanwhile, place the eggplants in a preheated oven at 200 degrees for 15 minutes. Once they turn golden, remove them from the oven and let them cool slightly.
- 4
Step 4
4. After that, the eggplants can be poured with the prepared sauce and served hot.
- 5
Step 5
5. These eggplants pair perfectly with any other vegetables (raw or roasted—doesn't matter), and a real highlight can be pomegranate seeds—they'll add a pleasant tanginess and fully enhance the flavor of the eggplants with the sauce. I also have some za'atar spice mix—it goes perfectly with these ingredients.