Roasted eggplants from the oven with barley, a creamy sauce of tahini and yoghurt topped with dill and olives…deliciously tasty and super healthy!
Ingredients
2
Big eggplants
2 tbsp
olive oil
50 g
barley (grain, uncooked)
1/4
cucumber
1 tbsp
sun-dried tomatoes
1
lemon
3 tbsp
tahini
4 tbsp
soy yoghurt
pinch
salt and pepper
fresh dill
green olives
How to make
1
Cut the eggplant in half lengthwise and cut into squares. Drizzle with olive oil and roast the eggplant for 30 minutes at 180 degrees in the oven.
2
Boil water in a pan and add 50 grams of uncooked barley. Let boil for 20 minutes and then drain.
3
Add 1 tablespoon olive oil and juice of half a lemon. Cut the sun-dried tomatoes into small strips and mix with small diced cucumber to the millet. Stir to combine and season with salt and pepper if desired.
4
For the tahini sauce, mix the juice of half a lemon with 3 tbsp tahini, 3 tbsp yogurt in a glass to make a creamy sauce. Add water to thin.
5
Remove the eggplants from the oven and place them on a plate. Spread the tahini sauce over the eggplants and garnish with the barley, fresh dill and olives.
calories: 298 (15%)
fat: 21g (26%)
saturates: 1g (5%)
sugars: 4g (8%)
salt: 342mg (57%)
protein: 9g (16%)
carbs: 27g (54%)
fibre: 4g (13%)
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