Egyptian Roasted Eggplant with Garlic and Herbs (Salata Zabadi)
Savor the rich flavors of the Mediterranean with this delicious Egyptian Roasted Eggplant with Garlic and Herbs, also known as Salata Zabadi. This dish combines the smoky taste of roasted eggplant with the freshness of herbs and the tang of yogurt, creating a perfect side dish or mezze that is both nutritious and full of flavor.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Brush
- Medium bowl
- Whisk
- Serving platter
Ingredients
- 2 large eggplants about 1 lb or 450g each
- 3 tbsp olive oil 45ml
- 4 cloves garlic minced
- 1 cup plain Greek yogurt 245g
- 2 tbsp tahini 30ml
- Juice of 1 lemon
- 1/4 cup fresh parsley chopped, 15g
- 1/4 cup fresh mint chopped, 15g
- Salt and pepper to taste
- 1 tbsp extra virgin olive oil for drizzling, 15ml
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the eggplants and pat them dry. Slice the eggplants into 1/2-inch (1.25 cm) thick rounds and arrange them on the prepared baking sheet.
- Brush each eggplant slice with olive oil and season with salt and pepper. Roast in the preheated oven for 25 minutes, or until the eggplant is tender and golden brown.
- While the eggplant is roasting, prepare the yogurt sauce. In a medium bowl, whisk together the minced garlic, Greek yogurt, tahini, and lemon juice until well combined. Stir in the chopped parsley and mint, then season with salt and pepper to taste.
- Once the eggplant is done, allow it to cool for a few minutes. Arrange the eggplant on a serving platter and spread the yogurt sauce over the top or serve it on the side.
- Drizzle with extra virgin olive oil and garnish with additional herbs if desired. Serve warm or at room temperature.
Notes
For a vegan version, you can substitute the Greek yogurt with a plant-based yogurt alternative and ensure the tahini is also vegan-friendly.
Adjust the amount of garlic to your taste; increase or decrease as you prefer.
The eggplant can also be grilled for a more smoky flavor.
This dish is traditionally served as a mezze but can also be enjoyed as a side dish with grilled meats or fish.