Here at Thrive Market, we’re all about supporting sustainable, local farming, and we encourage our members to shop at their local farmers market for seasonal produce—it’s the perfect complement to a pantry full of spices, oils, and cooking essentials from Thrive Market. This week, we’re celebrating the rich flavor of eggplant with a tasty turmeric eggplant sauce.
Eggplants topped with a luscious Greek yogurt turmeric sauce makes for a vibrant starter.
Yield: 3 servings
Active Time: 8 minutes
Total Time: 35 minutes
6 Japanese eggplants
Olive oil, for brushing
1 cup Greek yogurt
2 cloves garlic, minced
1 teaspoon turmeric
Zest and juice of 2 lemons
3 tablespoons olive oil
Sea salt and freshly ground black pepper
Scant 1/4 cup walnuts, chopped
1/3 cup basil leaves, chopped
Pomegranate seeds, to garnish
Preheat oven to 400 degrees.
Cut eggplants in half lengthwise, and lay cut-side-up on baking sheet. Brush tops of eggplant with olive oil and roast in oven for 20 to 30 minutes.
Meanwhile, in a small bowl, whisk together yogurt, garlic, turmeric, lemon zest and juice, olive oil, salt and pepper. If sauce is too thick, whisk in 1 to 3 tablespoons of water.
When eggplant has been removed from oven and cooled slightly, spread yogurt sauce over tops. Garnish with chopped walnuts, basil leaves, and a sprinkling of pomegranate seeds.
Photo credit: Paul Delmont
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