Roasted Eggplants with Lemon and Spices
recipe

A rustic main dish featuring oven-roasted eggplants flavored with lemon, chili, and spices. Serve with spiced bulgur and yogurt sauce.
Preparation Time: 30 minutes
Servings: 4
Ingredients:
- 2 medium eggplants
- 2 tbsp olive oil
- 1 lemon (juice and zest)
- 1 tsp cumin
- 1 tsp coriander powder
- ½ tsp chili powder (or to taste)
- Salt and pepper to taste
- 200 g bulgur
- 400 ml water
- 200 g yogurt
- Fresh coriander for garnish
Instructions:
1. Preheat the oven to 200°C (400°F).
2. Cut the eggplants in half lengthwise and slice into 1 cm thick pieces.
3. In a bowl, mix olive oil, lemon juice and zest, cumin, coriander powder, chili powder, salt, and pepper.
4. Brush the eggplant slices with the spice mixture and place them on a baking sheet lined with parchment paper.
5. Roast the eggplants in the oven for about 20-25 minutes, until they are soft and golden brown.
6. Cook the bulgur according to package instructions.
7. Prepare the yogurt sauce by mixing yogurt and lemon juice, adding salt to taste.
8. Serve the roasted eggplants on a bed of bulgur with the yogurt sauce drizzled on top. Garnish with fresh coriander.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 10 g
Carbohydrates: 50 g
Fat: 15 g
Fiber: 8 g

Reviews: 3.5 (1191 reviews) ★★★★★ share