2 large eggplant
2 cloves garlic, minced
½ teaspoon lime zest
2-3 tablespoons lime juice
2 tablespoons Baharat
2 serrano peppers, minced
2 medium onions, small diced
salt and pepper, to taste
2 tablespoons Extra Virgin Olive Oil
½ cup yogurt
1/4 cup chopped fresh parsley
1 cup cherry tomatoes, halved


Preheat oven to 425° Fahrenheit. Split each eggplant in half lengthwise. Score the inside of the eggplant in a cross-hatch, brush it lightly with olive oil, sprinkle with salt and pepper, and then bake for 45 minutes, until soft.

Meanwhile, heat a few tablespoons of oil in a large sauté pan and fry onion for about 10 minutes, until golden brown.

Add the minced garlic, chile and the Baharat to the onions and fry for another two minutes.

Separately, in a small bowl, mix together lime zest and juice.

Once the eggplant is done pull it out of the oven and add the lime juice mixture over the top. Pile on the onions and chile mixture, and finally, dress with yogurt.

Top each eggplant ¼ cup of the halved cherry tomatoes and a tablespoon of fresh parsley.

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