Eggplant + Tomato Mezze with Tahini "Yogurt"

Middle Eastern Must - so easy, so delicious




Ingredients

  • 500 g eggplant - about 2 med to large -(before peeling)

  • 700 g marinara sauce (I use Cucina Antica Tomato Basil* - all good ingredients)

  • 1 onion, chopped

  • 1-2 tsp smoked paprika (to taste)

  • 4-6 cloves garlic

  • 2 Tbs olive oil

  • salt + pepper



Instructions

  • Preheat oven to 420º

  • Peel eggplants, cut into 1/2” rounds and place on a parchment-lined baking tray

  • Blend 1 Tbs oil and garlic and brush, eggplant rounds and roast for 25 min

  • Saute onion until translucent and then add marinara, eggplant, smoked paprika and salt + pepper

  • Saute on medium, stirring occasionally, mashing the eggplant into the mix, for about 20-30 min. This dish is even better the next day but let it come to room temperature first

  • Serve warm or at room temperature with tahini “yogurt” and warm pita bread



Notes

  • Serves 8 as a side dish

*Please Note:  I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.