Eggplant with Spiced Tomatoes, Pine Nuts & Garlicky Yogurt

Eggplant with Spiced Tomatoes, Pine Nuts & Garlicky Yogurt

www.daphneoz.com

One of my favorite dishes in Turkey that's perfect for the holiday table.

View full recipe on www.daphneoz.com

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Cooking tools:

  • Cast iron skillet
  • Stove
  • Paper towel
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Mixing bowl
  • Spoon
  • Wooden spoon
  • Whisk
  • Cookie rack
  • Serving platter
  • Tongs
  • Spatula
  • Lemon juicer
  • Microplane
  • Kitchen tray
  • Kitchen towel
  • Ladle
  • Saucepan
  • Garlic press
  • Fine-mesh sieve
  • Plate

Ingredients

  • 4 Japanese eggplant, sliced in half and scored
  • Olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 2 tablespoons tomato paste
  • 8 vine ripened tomatoes, cored, sliced in half and quartered, divided
  • 1 28-oz can fire roasted tomatoes
  • 1 cup pinenuts, toasted, divided
  • Sea salt
  • freshly cracked pepper
  • 1 cup full fat Greek or Turkish yogurt
  • 2 garlic cloves, creamed or pressed
  • Juice and zest of 1 lemon
  • Sea salt to taste
  • Best quality olive oil
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon finely chopped fresh mint
  • ½ cup pomegranate arils (seeds)
  • Flaky Salt

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