Moroccan Eggplant with Tahini Yogurt Recipe

Name: Moroccan Eggplant with Tahini Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 2 tablespoons olive oil; 3 garlic cloves, chopped; 2 ripe medium tomatoes, peeled, seeded, and chopped; 1/2 roasted red bell pepper (see page 36) minced; Kosher salt and freshly ground pepper, to taste; 2 tablespoons ground cumin; Juice of 1/2 lemon; 1/2 cup tahini paste; 2 garlic cloves, minced; 1 cup flat-leaf parsley leaves; 3/4 cup plain yogurt; Juice of 2 lemons; Kosher salt, to taste; 8 to 10 small pita breads

Servings: persons

1 large eggplant
2 tablespoons olive oil
3 garlic cloves, chopped
2 ripe medium tomatoes, peeled, seeded, and chopped
1/2 roasted red bell pepper (see page 36) minced
Kosher salt and freshly ground pepper, to taste
2 tablespoons ground cumin
Juice of 1/2 lemon
1/2 cup tahini paste
2 garlic cloves, minced
1 cup flat-leaf parsley leaves
3/4 cup plain yogurt
Juice of 2 lemons
Kosher salt, to taste
8 to 10 small pita breads

1
Preheat oven to 350F.
2
Pierce the skin of the eggplant with a large kitchen fork.
3
Place in an ovenproof dish and bake for 1 hour until the eggplant is tender and about to collapse.
4
Slice the eggplant in half lengthwise and allow to cool.
5
Using a large spoon, scoop out the pulp, then chop it.
6
(If excessively seedy, remove some of the seeds.)
7
Set aside.
8
Heat the oil in a large nonreactive skillet over medium heat.
9
Add the garlic and saute until golden, about 1 minute.
10
Add the tomatoes and roasted pepper.
11
Season with salt and pepper.
12
Bring to a simmer and cook for 10 minutes.
13
Add the eggplant pulp and cumin.
14
Cook an additional 20 minutes, stirring occasionally until most of the juice has evaporated but the mixture is still moist.
15
Add the lemon juice and set aside.
16
Prepare the yogurt sauce: Pulse the tahini and garlic in a food processor until smooth.
17
Add the remaining ingredients and pulse until blended.
18
To prepare the pitas, use scissors to carefully trim away the edges of each pita.
19
Pull the two layers apart and cut each layer into 8 wedges.
20
Toast wedges in a broiler or toaster oven.
21
Serve the eggplant and sauce with the warm pita wedges and a variety of oil-cured olives.
22
This dish can be served as a snack with drinks or as a first course.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large eggplant, 2 tablespoons olive oil, 3 garlic cloves, chopped, 2 ripe medium tomatoes, peeled, seeded, and chopped, and more.

Yes, Moroccan Eggplant with Tahini Yogurt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Eggplant with Tahini Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions