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Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce
Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Try this delicious Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce for a simple vegetarian main dish that's perfect for any occasion. Just roast on one pan for easy cleanup.
Ingredients:
  • For the sauce :
  • 1/2 cup whole-milk or low-fat plain yogurt
  • 2 tablespoons tahini paste
  • 2 tablespoons lemon juice
  • For the eggplant:
  • 2 medium eggplants (1 1/2 pounds total)
  • 2 teaspoons salt
  • 5 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 peeled, seeded butternut squash, and cut into 1/2-inch slices (about 1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 red onion, thinly sliced
  • 3 tablespoons white wine vinegar
  • 1 jalapeno or other small green chili pepper, cored, seeded, and thinly sliced
  • 1/2 cup whole parsley leaves
Instructions:
  • Prepare the yogurt-tahini sauce by combining the yogurt, tahini, and lemon juice in a bowl. Whisk together until smooth, then season with salt and pepper to taste.
  • Score and salt the eggplant: Cut the eggplant in half lengthwise and score the cut sides in a cross-hatch pattern about 1/2 inch deep. Sprinkle with 2 teaspoons of salt and place cut side up on a large rimmed baking sheet for 30 minutes. Rinse and pat dry after liquids have been released, then wipe the baking sheet clean with paper towels.
  • Preheat the oven to 450°F before rinsing the eggplant, allowing it to reach the perfect temperature for roasting.
  • Place the eggplant halves on a baking sheet cut sides up. Drizzle with 3 tablespoons of olive oil and sprinkle with cumin. Fill the spaces between the halves with sliced butternut squash, and drizzle with 1 tablespoon of olive oil and 1/2 teaspoon salt. Roast in the oven at 400°F for 35-40 minutes, until the eggplant is golden brown, the squash is browned on the bottom, and both are tender. If the eggplant needs more color, continue roasting for an additional 5 minutes. Keep the eggplant warm covered with foil while you prepare the vegetable topping.
  • Prepare the vegetable topping: In a large bowl, mix the red onion, vinegar, and a pinch of salt. Allow to sit for 5 minutes to soften the onion. Stir in 2 tablespoons of oil. Cut the roasted butternut into 1/2-inch pieces on a cutting board. Combine the butternut, jalapeno, and parsley with the onions. Adjust seasoning with more salt and pepper to taste.
  • Plate and present: Arrange the eggplant halves on a serving platter, then generously spoon the butternut mixture on top. Drizzle with the yogurt sauce and serve the extra sauce on the side. Optionally, serve over a bed of fragrant Rice Pilaf.

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