Description
A simple, elegant dish featuring tender roasted eggplant topped with creamy yogurt, sweet honey, and a crunchy nut mixture.
Ingredients
Scale
For the Crust:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt
- 2 tablespoons honey
- 1/4 cup chopped walnuts
- 1/4 cup chopped pistachios
- 1 tablespoon fresh mint leaves, chopped
- 1 teaspoon lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet lined with parchment paper.
- Brush both sides of eggplant slices with olive oil and season with salt and pepper.
- Roast for 25-30 minutes until golden brown and tender, flipping halfway through.
- While eggplant roasts, toast walnuts and pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant, then set aside.
- In a small bowl, mix Greek yogurt with lemon zest until smooth.
- Arrange roasted eggplant on a serving platter, top with yogurt mixture, drizzle with honey, and sprinkle with toasted nuts and mint.
Notes
You can customize the seasonings to taste.