Baharat-Spiced Eggplants – Rumi Spice
Baharat-spiced eggplants, roasted and served with cherry tomatoes, yogurt, and fresh parsley—delicious and easy to make!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rumispice.com.
Ingredients
- 2 large eggplants
- 4 Tbsp olive oil
- ½ tsp sea salt
- ½ tsp ground black pepper
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 2–3 Tbsp Rumi Baharat blend
- 1 lemon (or lime), zested and juiced
- 1 cup cherry tomatoes, halved
- 4–5 Tbsp Greek yogurt (or coconut cream for paleo, vegan)
- 2 tablespoons fresh parsley, chopped
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