This is hotch-potch-fusion and a real melange of flavours: sweet, spicy, sour, crunchy, soft and succulent. The combination of these ingredients may cause some hesitation, but once you take a bite it will all make delicious sense.
Roasting an eggplant can sound like it’s a long chore, however it’s incredibly simple. You just need to score crisscross lines in the fleshy part and roast with some olive oil, garlic and salt. Top it with any ingredients and bake for a wee bit more, and you’re all set.
These eggplants can be served as a side dish to a plate of rice and stew, along with a mezze platter, with a flatbread, topped on a pizza with some feta cheese. Or, eat them like me – as a main dish, with some fried eggs on the side.
You’ll need some:
- 2 eggplants, halved
- 1 tsp garlic, minced
- 2 tsp olive oil
- 1/2 tsp salt
- 2 tbsp cranberries
- 2 tbsp pesto
- 1/2 cup caramelised onions
- 1/2 cup thick yogurt
- 2 tsp garlic, minced
- 1 tsp red chilli flakes
- 1/2 tsp salt
- 1/2 tsp olive oil
- Whisk the ingredients together and set aside.
- With a sharp knife, score the flesh part of the eggplants in a criss-cross manner.
- Drizzle the olive oil and garlic on top. Sprinkle the salt on top.
- Roast in the oven on parchment paper for 30 minutes at 180°C.
- Remove them from the oven and drizzle 1 tsp of the yogurt on each eggplant half, followed by some pesto and caramelized onions. Add some cranberries on top.
- Bake in the oven for another 10 minutes.
- Serve the eggplant boats with the yogurt sauce on the side.