Roasted Eggplant in Tomato Sauce with Yoghurt & Herbs

vegan-babaganoush

Ingredients

Tomato Sauce

  • 2 ½ tablespoons of Extra Virgin Olive Oil
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 medium onion, chopped
  • ½ cup dry white wine, preferably natural, or broth of choice for an alcohol-free option
  • one 14-oz. (400 g) can of diced tomatoes
  • 1 teaspoon of crushed red peppers
  • 1 clove of garlic
  • 2 teaspoons of coconut sugar
  • 2 tablespoons of dried mint
  • ½ teaspoon pink or sea salt & peppper to taste

Roasted Eggplants

  • 2 large eggplants, halved lengthwise with the stem on (about 2½ lbs. or 750 g)
  • 6 ½ tablespoons (100 ml) Avocado Oil
  • 3 tablespoons (50 ml) Extra Virgin Olive Oil
  • 4 onions (About 1 ¼ lb or 550 g), thinly sliced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground sumac
  • 1 medium lemon
  • 1 clove of garlic
  • pink or sea salt & black pepper to taste
  • ¼ plant-based yoghurt, like this or this, or grass-fed cow's yoghurt
  • Fresh parsley for garnishing

Directions

  1. First, make the sauce. Heat the olive oil over medium heat in a very large frying pan for which you have a lid. Add the spices and onion and cook for about 10 minutes or until the onion is completely soft. Add teh win or broth and simmer for three minutes. Add the tomatoes, red peppers, garlic, coconut sugar, ½ teaspoon of pink salt, mint, and some black pepper. Simmer the sauce for about 15 minutes, until it thickens. Taste and adjust the seasoning if necessary then set aside.

  2. While the sauce is cooking, roast the eggplants. Pre-heat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Score the cut side fo each eggplant with a crisscross pattern. Brush the cut sides with 6 ½ tablespoons (100 ml) of avocado oil and sprinke liberally with salt & pepper. Place on a baking sheet, cut side up, and roast in the oven for about 45 minutes or until the flesh is golden brown and completely cooked. Alternatively, you can also cut the eggplants into squares and douse them in the same amount of avocado oil to cook for about 30 minutes.

  3. While the eggplants are roasting, add the olive oil to a large frying pan and place over medium-high heat. Place the onions and ½ teaspoon of salt and cook for 8 minutes, stirring often, so that parts of the onion get really dark and crisp. Add the red pepper, cumin, sumac, and cook for a further 2 minutes.

  4. Add the juice of the lemon, minced garlic, and ¼ cup of yoghurt, plant-based or grass-fed cow's yoghurt with ¼ teaspoon of salt. Mix and set aside.

  5. Once the eggplants are ready, assemble the dish by pouring the tomato sauce then yoghurt over the eggplants and garnishing with fresh parsley. Serve warm or cold. A generous drizle of tahini is also a delicious topping for this dish.

This dish keeps in the refrigertor for up to three days.