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Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce Recipe

You don't need to work hard to make this vegetarian dish look stunning. Very colorful vegetables!

Roasted Eggplant and Butternut Squash

This is the golden eggplant dish that I do whenever we have the company to dinner and there are vegetarians among us or feel that something a little lighter is in order. So meat eaters among us like a meat meal once in a while, and besides, eggplant is such a meaty vegetable!

Roasted eggplant and squash with Tahini-yogurt Sauce roasted the eggplant in a very hot oven until char, and then serve them and topped them more vegetables and yogurt-tahini sauce. Now, I'm using a grilled walnut pumpkin and red onion for vegetables, but you can also use whatever vegetables in the season.

Every time, you get a bitter eggplant, and it's impossible to say which one they just look through. To avoid any possible bitterness in your finished dish, the half eggplant salt and let the juices run. Then rinse and pat dry before cooking.
It's a quick step-called "Degorger" in French-and it's worth the extra time you have to wait.

Serve the cooked eggplant, charred with the beav on the side, and you have a satisfying dinner with vibrant colours, a little heat, crisis, aromas, and cooling sauce. Guests on my table are always happy.

Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce Recipe

Ingredients
For the sauce:
½ Cup whole-milk or plain low-fat yogurt
2 tablespoons tahini paste
2 tablespoons lemon juice

For eggplant:
2 medium eggplant (1 ½ pounds total)
2 teaspoons salt
5 tablespoons olive oil
1 teaspoon cayenne
½ peeled, seeded Walnut Squash, cut in 1/2-inch slices (approx. 1 pounds)
½ tsp salt
¼ teaspoon pepper
¼ red onions, thin slices
3 tablespoons white wine vinegar
1 jalapeno or other small green chilies, cored, seeded, thin slices
½ Cup whole parsley leaves

To serve:
Rice made of rice with 1 Cup

Read also : Orange Chicken Recipe - Asian Food

Method

  1. Make yogurt-tahini sauce: In a bowl, whisk the yogurt, tahini, and lemon juice even on a smooth way. Taste the spices and add salt and pepper, if you wish.
  2. Prep and eggplant salt: cut eggplant in half by length. Use the tip of the peeling knife to score the cut sides in a pattern across the hatch about 1/2 inches deep. Sprinkle with salt and put eggplant on a large baking sheet, cutting the side, for 30 minutes. You'll see the fluid coming out of the cuts. After 30 minutes now, rinse the eggplant and pat dry with paper towels. Use towels to clear the baking sheet.
  3. Grilled eggplant and squash: Heat the oven to 450 ° F and set half the eggplant on the baking sheet cut off the sides. Brush with 3 tablespoons of olive oil and sprinkle with the latency. Arrange the walnut slices in the distances between the halves, sprinkle with 1 tablespoon of olive oil and salt. Grilled eggplant and nut for 35 to 40 minutes, or even eggplant is a golden brown, a squash which is brown on the bottom, both tender when pierced with a Sikh. If it wasn't brown eggplant, remove the nut from the baking sheet and continue to cook eggplant for another 5 minutes. Keep the warm eggplant covered loose with the foil on the top of the fireplace while you finish topping the vegetables.
  4. Making vegetables topping: In a large bowl, combining red onions, vinegar, and pinch of salt. Let them sit for five minutes to grow onions with a tablespoon, and stir in 2 tablespoons of remaining oil. Move the grilled nut to the trim panel and cut it into a 1/2 inch piece. Like walnuts, jalapeno, and parsley in a bowl with onions. Taste the spice and add more salt and pepper, if you like it.
  5. Plate and Service: Scoop the cavity on the service dish, or divide between 4 plates. Add half eggplant and top with a nut mixture. Spray with yogurt sauce and serve the remaining sauce separately.


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