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Savory Baharat Baked Eggplant

Savory Baharat Baked Eggplant

Savory Baharat Baked Eggplant

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This baked eggplant recipe is a winner—it's a dish that will impress even the most discerning foodies out there. It's an easy and flavorful way to prepare eggplant, using a spice blend that's synonymous with Middle Eastern cuisine—Baharat.

The Baharat blend is a magical combination of allspice, cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and peppercorns that will transport you straight to the heart of the Middle East. It's a symphony of flavors that will make your taste buds dance with joy.
Yields
4.0 Servings
Prep Time Cook Time Total Time
10 min 60 min 70 min
Savory Baharat Baked Eggplant

Ingredients

Directions

Cut the stem end and bottom off the eggplant, then cut into 1-inch slices lengthwise. Score the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal one-inch lines creating a cross hatch pattern, then turn the slice around and cut again to match the diamond pattern.

On a sheet pan, evenly lay out the eggplant slices. Evenly sprinkle the sliced eggplant with salt and let the slices rest for one hour. The salt will draw moisture out of the eggplant.

Gently pat the eggplant with paper towels to absorb the excess moisture.

Preheat the oven to 425°F.

In a small bowl combine the Baharat and olive oil. Using a pastry brush, coat the eggplant slices with the mixture. Roast 1 hour, or until the eggplant looks golden brown and is no longer spongy.

Serve eggplant hot with a sprinkle of fresh parsley and a dollop of yogurt.

Savory Baharat Baked Eggplant

Savory Baharat Baked Eggplant

COOK TIME: 60.0

Cut the stem end and bottom off the eggplant, then cut into 1-inch slices lengthwise. Score the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal one-inch lines creating a cross hatch pattern, then turn the slice around and cut again to match the diamond pattern.

On a sheet pan, evenly lay out the eggplant slices. Evenly sprinkle the sliced eggplant with salt and let the slices rest for one hour. The salt will draw moisture out of the eggplant.

Gently pat the eggplant with paper towels to absorb the excess moisture.

Preheat the oven to 425°F.

In a small bowl combine the Baharat and olive oil. Using a pastry brush, coat the eggplant slices with the mixture. Roast 1 hour, or until the eggplant looks golden brown and is no longer spongy.

Serve eggplant hot with a sprinkle of fresh parsley and a dollop of yogurt.

Savory Baharat Baked Eggplant

This baked eggplant recipe is a winner—it's a dish that will impress even the most discerning foodies out there. It's an easy and flavorful way to prepare eggplant, using a spice blend that's synonymous with Middle Eastern cuisine—Baharat.

The Baharat blend is a magical combination of allspice, cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and peppercorns that will transport you straight to the heart of the Middle East. It's a symphony of flavors that will make your taste buds dance with joy.
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