Baharat Baked Eggplant : World Spice Merchants

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.

To achieve that perfect crispy texture, start by sprinkling the eggplant with salt and letting it rest for an hour to leach out their water. Then, season and roast until golden brown, creating a dish that's both healthy and bursting with flavor.

To top it all off, sprinkle some fresh parsley and add a dollop of plain yogurt for that quintessential Middle Eastern taste.

Ingredients

2 medium eggplants
3 teaspoons Pacific Flake Seat Salt
3 tablespoons olive oil
3 teaspoons

Baharat

Baharat

This enticing blend of warm and sweet aromatic spices, with a base of cumin, coriander and black pepper, is just the ticket to perk up your spice pantry. Baharat simply means "spice"...

, ground
1/2 tablespoon chopped parsley
1/2 cup yogurt, plain

Preparation

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.