Layered Eggplant with Yogurt-Tahini Sauce
Ingredients
- 8.8 oz (250 g) pita bread (cut into 1” x 2” rectangles)
- 1 tbsp Oleavanti Za’atar
- ¾ cup Oleavanti Qadisha Grove Extra-Virgin Olive Oil, divided (4 Tbsp for za’atar pita bread, 4 Tbsp for eggplants, 3 Tbsp for pine nuts, drizzle at the end)
- 1 large or 2 medium eggplants
- Flour to coat eggplants
- 1 ½ lb. tomatoes, peeled, and chopped (or a 14.5 oz. can of whole peeled tomatoes drained and chopped)
- ½ tsp ground black pepper
- ½ pound beef minced (optional)
- ½ tsp salt
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- 1 cup yogurt (get Lebanese-style laban if you can find it or Greek Yogurt Plain Traditional)
- 1 cloves garlic, minced
- 2 Tbsp tahini
- ½ cup toasted pine nuts
- Oleavanti Sumac
Directions
- Preheat the oven to 400°F. In a bowl, mix the pita bread with the za’atar and olive oil. Transfer to a baking sheet and toast for about 10 minutes.
- Peel and cube the eggplant, coat with flour, toss in 4 Tbsp olive oil, arrange in a single layer on a baking sheet lined with parchment paper, and bake them in the oven for 25 minutes
- Meanwhile, simmer the tomatoes in a small saucepan on medium heat for about 15 minutes until the sauce thickens. Add the black pepper. Transfer the sauce to a separate bowl and set aside.
- In the same saucepan, brown the meat on medium-high heat until cooked, about 8 minutes. Add ½ tsp salt, the allspice and cinnamon.
Combine the yogurt with the garlic, tahini, and ½ tsp salt in a bowl until well blended. - To assemble, place the toasted pita bread at the bottom of the serving dish. Arrange the eggplants on top and pour the tomato sauce over the eggplants and top with the yogurt mixture. Finally layer the meat on top of the yogurt and garnish with toasted pine nuts and a sprinkle of sumac. Yum!
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