Baharat-Spiced Eggplant

1. 1

   Split a large eggplant in half lengthwise. Score the inside of the eggplant in a cross-hatch, brush it with olive oil, sprinkle with salt and pepper, and then bake it in a 425u00b0 oven for 45 minutes until soft.

2. 2

   Meanwhile, heat a few tablespoons of oil in a large saute pan and fry one whole thinly-sliced onion for 10 minutes until golden and charred in some places.

3. 3

   Add a half minced jalapeno and a few tablespoons of Baharat to the onions and fry for another two minutes.

4. 4

   Separately, in a small bowl, mix together one minced garlic clove, the minced peel of one lemon, the juice of one lemon, and the remaining half jalapeno, minced.

5. 5

   One the eggplant is done pull it out of the oven and add the lemon jalapeno dressing over the top. Pile on the onions and, finally, dress with a few tablespoons of Greek yogurt that is been thinned with a tablespoon or two of milk.

6. 6

   Top the eggplant with some halved cherry tomatoes and a few sprigs of cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.