Farmers Market Find: An Elegant Eggplant Appetizer

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.

Roasted Japanese Eggplant with Turmeric Yogurt Sauce

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