Roasted Sesame Eggplant with Cucumber Dip

This Roasted Sesame Eggplant with Cucumber Dip is a wholesome, refreshing, and mildly spiced dish, perfect for a light yet flavorful meal. The roasted eggplant slices, coated with aromatic sesame seeds, offer a tender texture and a nutty taste, while the cucumber dip adds a creamy, cool contrast with its tangy, minty flavors. Together, this dish makes for a balanced and satisfying appetizer or side.

For a Serving Size of Two:

Ingredients:

For Roasted Sesame Eggplant:

• 200 grams sliced eggplant
• 1 teaspoon olive oil
• 1/2 teaspoon sesame seeds
• 1/2 teaspoon black sesame seeds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper powder
• 1/4 teaspoon paprika or red chili powder (optional)

For Cucumber Dip:

• 100 grams grated cucumber
• 100 grams Greek yogurt or hung curd
• 1/2 teaspoon lemon juice
• 1/4 teaspoon cumin powder
• 1/4 teaspoon black salt
• 1/4 teaspoon dried mint or fresh mint, finely chopped

Procedure:

• Preheat your oven to 180°C (350°F). Place the eggplant slices on a baking tray lined with parchment paper.
• Brush the eggplant slices with olive oil and sprinkle with salt, black pepper, sesame seeds, and black sesame seeds. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the slices are tender and golden brown.
• In a bowl, combine grated cucumber (squeeze out excess water), Greek yogurt, lemon juice, cumin powder, black salt, and mint. Mix well until smooth and creamy.
• Arrange the roasted eggplant slices on a plate, and serve alongside the cucumber dip.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g