Ingredients
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2 large eggplants
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4 Tbsp olive oil
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½ tsp sea salt
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½ tsp ground black pepper
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1 medium onion, chopped
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2 garlic cloves, minced
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1 jalapeño pepper, seeded and minced
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2–3 Tbsp Rumi Baharat blend
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1 lemon (or lime), zested and juiced
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1 cup cherry tomatoes, halved
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4–5 Tbsp Greek yogurt (or coconut cream for paleo, vegan)
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2 tablespoons fresh parsley, chopped
Directions
Preheat oven 425°F. Line a baking sheet with parchment paper.
Cut eggplants in half lengthwise and score the insides in a crosshatch pattern. Place on the baking sheet and brush with 2 tablespoons of olive oil and sprinkle with salt and pepper.
Bake in oven for 45 minutes or until soft.
Meanwhile, heat remaining oil in a large sauté pan over medium-high heat. Cook onion for about 10 minutes until soft and golden. Add garlic, jalapeño pepper, and Baharat. Stir and cook for 2 more minutes.
In a small bowl, mix lemon juice and lemon zest.
Place cooked eggplant on a serving plate and top with onion mixture and cherry tomatoes. Drizzle with lemon mixture and top with a dollop of Greek yogurt (or coconut cream) and chopped parsley.
Recipe Note
For more great paleo/keto recipes - check out Kate S. Lyons blog HERE.
