Roasted Eggplant + Zucchini with Tahini Yogurt and Sumac Onions
serves 4-6
INGREDIENTS
for the eggplant and zucchini:
2 eggplants
3 zucchini
Olive oil
Fine grain sea salt
Black pepper
for the sumac onions:
1/2 small red onion, thinly sliced
Finely chopped fresno chili to taste
Roughly chopped parsley to taste
Olive oil
Lemon juice
Red wine vinegar
Splash of maple syrup
Fine grain sea salt
Sumac to taste
for the tahini yogurt:
Full-fat greek yogurt (1/2-3/4 cup)
Tahini (~2 tablespoons)
1 small garlic clove, grated or minced
Lemon juice
Water
METHOD
Preheat the oven to 450 degrees F. If your oven runs on the hotter side, preheat to 425 degrees F. Line two large baking sheets with parchment paper.
Cut the eggplant. Remove the stem from the eggplant and cut each eggplant in half lengthwise. Place each half cut side down and cut each half in half again lengthwise. Transfer to the baking sheet.
Now, cut the zucchini. Cut off the ends of each zucchini and then cut in half cross wise. Then, cut each half in half lengthwise. Transfer to the baking sheet.
Pour about 1/3 cup of olive oil in a small bowl. Use a silicone brush or your hands to liberally brush both sides of the eggplant with oil. Eggplant needs a good amount of oil to become golden brown and soft. Once the eggplant is oiled, season both side with sea salt and pepper. Arrange them on cut side down on the sheet pan.
Drizzle the zucchini with oil and season with salt and pepper. Toss with your hands and arrange cut-side up on the sheet pan.
Roast the vegetables for 30-40 minutes or until tender and golden. I like to broil for 1-2 minutes to achieve a deep brown color.
While the vegetables roast, pickle the onions. In a bowl, combine thinly sliced red onion, finely chopped fresno chili to taste, and roughly chopped parsley. Add olive oil (~1 teaspoon), a squeeze of lemon (~1 tablespoon), red wine vinegar (~1 tablespoon), a splash of maple syrup, sea salt, and sumac (start with ~1/2 teaspoon and add more if you like). Mix well and set to the side.
Prepare the tahini yogurt. In a bowl, combine ~1/2 cup greek yogurt with 2 tablespoons tahini, grated/minced garlic, juice from 1/2-1 lemon, and sea salt. Whisk until the mixture seizes up (this is normal!). Then, slowly whisk in water until the mixture becomes smooth and creamy. You can make the sauce as thick or thin as you desire. Taste and adjust for seasoning.
Assemble the dish. Pour the tahini yogurt on your serving splatter and use a spoon to spread until it reaches the edge of the platter. Then, layer the roasted eggplant and zucchini on top and finish with the sumac onions. Enjoy!
