Vegan baked oriental eggplants with lemon yogurt dip

Vegan baked oriental eggplants with lemon yogurt dip. This is a healthy and really simple meal to make. Serve with a salad or falafel and you have a yummy and nourishing dinner the whole family will love. Hope you enjoy!

The Recipe

Vegan baked oriental eggplants with lemon yogurt dip

Ingredients

For the eggplants:

2 eggplants, cut in half

1 garlic clove, minced

4 tablespoon olive oil

1 tablespoon Ras-El-Hanout spice

1/2 teaspoon turmeric

1 teaspoon smoked paprika powder

salt and pepper to taste

For the dip:

1/2 cup vegan yogurt

1/2 teaspoon fresh lemon zest

salt and pepper to taste

Instructions

1. Preheat oven to 410 °F / 210 °C.

2. Use a small sharp knife to cut a diamond -shaped pattern into the eggplants. In a small bowl combine oil, spices, salt and pepper and marinade the eggplants with it. Transfer them to a baking tray and bake for about 30 minutes or until golden brown.

3. Meanwhile combine yogurt, lemon zest, salt and pepper in a small bowl. 

4. Serve baked eggplants with lemon yogurt dip, pomegranates, pistachios and Jerusalem bagel, if desired. ENJOY!