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Lemon Cumin Grilled Eggplant with Tahini Yogurt Drizzle

di
Enrico Foschi
Enrico Foschi

This dish transforms eggplant into a delicious grilled treat, enhanced with lemon and cumin, and topped with a creamy tahini yogurt drizzle and vibrant garnishes.

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Tempo di preparazione (min) 60 min
Tempo di cottura (min) 8 min
Difficoltà
Lemon Cumin Grilled Eggplant with Tahini Yogurt Drizzle

Ingredienti

4 porzioni
|
  • 8
    Eggplant Japanese
  • 2 tsp
    Kosher salt
  • 1/4 cup
    Olive oil extra-virgin
  • 2 tsp
    Lemon zest
  • 2 tbsp
    Lemon juice fresh
  • 2 tsp
    Cumin ground
  • 1 tsp
    Honey pure liquid
  • Sea salt
  • Black pepper cracked
  • 1/2 cup
    Yogurt plain 2% Greek
  • 2 tbsp
    Tahini
  • 2 tbsp
    Lemon juice fresh
  • 2 tbsp
    Olive oil extra-virgin
  • 1/2 tsp
    Cumin ground
  • Sea salt
  • Black pepper cracked
  • 1/3 cup
    Pomegranate arils
  • 3 tbsp
    Pine nuts toasted
  • 1 tbsp
    Sesame seeds toasted
  • 1/2 tsp
    Za'atar
  • Fleur de sel
  • 1/4 cup
    Cilantro leaves fresh

Istruzioni

1

Arrange the eggplants cut side up on a cutting board or baking sheet. Score the cut sides in a diamond pattern about 1/4 inch deep. Sprinkle with kosher salt and let sit for 30 minutes to sweat out excess moisture and bitterness.

Ingredienti necessari per questo passaggio

eggplant kosher salt
2

Lightly rinse the eggplants and gently pat them very dry with a paper towel or kitchen towel.

Ingredienti necessari per questo passaggio

eggplant
3

In a small bowl, mix together olive oil, lemon zest, lemon juice, cumin, and honey. Brush the eggplants on both sides with the mixture.

Ingredienti necessari per questo passaggio

olive oil lemon zest lemon juice cumin honey
4

Preheat a grill to high heat. Place the eggplants cut side down on the grate and grill, with the lid closed, for 4 to 5 minutes, or until well charred. Turn over and grill, covered, for another 3 minutes, or until soft and cooked through.

Ingredienti necessari per questo passaggio

eggplant
5

Transfer the eggplants cut side up to a platter or plate and sprinkle with a pinch each of sea salt and pepper.

Ingredienti necessari per questo passaggio

sea salt black pepper
6

In a food processor, combine yogurt, tahini, lemon juice, olive oil, cumin, and a pinch each of salt and pepper. Process until smooth. Transfer to a squeeze bottle, piping bag, or plastic bag with a tiny hole cut out of one corner.

Ingredienti necessari per questo passaggio

yogurt tahini lemon juice olive oil cumin sea salt black pepper
7

Drizzle the eggplants with the tahini sauce. Garnish with pomegranate arils, pine nuts, sesame seeds, za'atar, a pinch of fleur de sel, and cilantro (if using).

Ingredienti necessari per questo passaggio

tahini sauce pomegranate arils pine nuts sesame seeds za'atar fleur de sel cilantro leaves

Valori nutrizionali (100g)

Calorie 150 kcal
Grassi 10 g
  • Grassi Saturi: 1.5 g
Carboidrati 12 g
Fibre 5 g
Zuccheri 3 g
Proteine 4 g

Tag

gluten-free healthy vegetarian high-fibre

Categorie Ricette

Cucina

mediterranean

Tipo di Pasto

lunch dinner

Portata

main course

Metodi di Cottura

grilling

Occasioni

everyday weeknight dinner

Restrizioni Alimentari

gluten-free vegetarian low-sugar low-carb halal kosher

Allergeni

sesame milk tree nuts

Stagioni

all-season

Difficoltà

  • Cosa e Perché
  • Termini
  • Informativa sulla privacy
Passa all'inglese - English Passa al tedesco - Deutsch Passa all'italiano - Italiano

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