Roasted veggies are high on my list at the moment! They are easy to make, the result is absolutely delish, and it is just between a salad and a warm meal – the perfect solution for this ridiculously hot and sticky Israeli summer!
As you probably know if you made these amazing Whole Sweet Potatoes, I prefer to roast my veggies whole and stuff them with extra yummy additions.
For this recipe, I decided to ditch the traditional eggplant-tahini Israeli combination and use coconut yogurt instead.
I got to tell you – I’m definitely on to something! The creamy yogurt adds a much needed chilling effect to the warm eggplant, and the result is HEAVENLY.
Subscribe to recieve delicious recipes, updates, competitions and more.
Preheat the oven to the maximum temperature and line the oven rack with parchment paper.
Wash the eggplants and pat them dry. Using the tip of a pointed knife, create 4-5 cuts along the eggplants’ skin (this will prevent them from exploding in the oven).
Roast for about 40 minutes, until soft. Remove from the oven and let cool.
In the meanwhile, mix the lemon juice with the coconut yogurt and set aside.
Slice the eggplants open and fill with the coconut yogurt mix.
Drizzle olive oil, sprinkle with coarse salt and serve right away.