Roasted Eggplants With Laab Spiced Tahini & Yogurt Sauce
This dish is great for a snack, an appetizer or a side dish. The Thaimee Laab seasoning gives it a dressing unique aroma that the plate would be cleared in no time.
Roasted Eggplants With Laab Spiced Tahini & Yogurt Sauce
Ingredients
Roasted eggplants
- 1 lb japanese eggplants cut to your liking
- About 1 tablespoon Olive oil or to taste
- A pinch of salt and pepper to season
Laab Spiced Tahini & Yogurt Sauce
- 1 cup full fat Greek Yogurt
- 3 tablespoons tahini stirred well
- 1 tablespoon honey
- 1 teaspoon Thaimee Labb chili or to taste
- A pinch of salt
Garnish
- Fresh mint leaves chiffonade
- Thai chili thinly sliced
- Edible flowers optional
Instructions
- Preheat an oven to 400 F.
Roast the eggplants.
- In a baking tray, lay a parchment paper on the bottom to ease the clean up process. Lay out the eggplants on top of the tray and drizzle with oil, salt and pepper. Make sure the oil, sealt and pepper, coat evenly on the eggplants.
- Bake uncovered for about 25 minutes.
Make the sauce
- In a mixing bowl, mix everything together until well combined.
Plate the dish
- Transfer roasted eggplants onto a serving plate or a bowl. Drizzle with the Laab spiced tahini and yogurt sauce. Sprinkly mints, Thai chili and edible flowers on top. Enjoy.
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