Eggplant<\/strong> 1 cup strained yoghurt or labneh 1 tsp pulbiber (Turkish chilli flakes) 1 tbsp pine nuts (roasted) Preheat oven at 200 deg C. Grilled Eggplants Ingredients Eggplant 2 medium fleshy eggplants (cut lengthwise, into 1 cm thick slices) 4 tbsp olive oil (or more, depending on exact size of eggplants) 1\/2 tsp salt 1\/4 tsp ground black pepper Yoghurt Sauce 1 cup strained yoghurt or labneh 3 cloves garlic (grated) 1\/2 tsp cumin powder 1\/4 tsp salt (to…<\/span><\/p>\n","protected":false},"author":2,"featured_media":11905,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[114,7],"tags":[],"class_list":["post-11904","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eggplant","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/11904","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=11904"}],"version-history":[{"count":4,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/11904\/revisions"}],"predecessor-version":[{"id":21865,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/11904\/revisions\/21865"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/11905"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=11904"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=11904"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=11904"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 medium fleshy eggplants (cut lengthwise, into 1 cm thick slices)
\n4 tbsp olive oil (or more, depending on exact size of eggplants)
\n1\/2 tsp salt
\n1\/4 tsp ground black pepper<\/p>\nYoghurt Sauce<\/h2>\n
\n3 cloves garlic (grated)
\n1\/2 tsp cumin powder
\n1\/4 tsp salt (to taste)
\n1\/8 tsp ground black pepper<\/p>\nChilli Oil<\/h2>\n
\n2 tbsp olive oil<\/p>\nGarnish<\/h2>\n
\n1 tsp parsley (chopped)<\/p>\nSteps<\/h2>\n
\nBrush eggplant slices with olive oil, sprinkle salt & pepper evenly over them, arrange on a line baking tray & bake for 20-30 mins (flipping halfway) till flesh turns golden brown & skin starts to crispen.
\nMeanwhile, combine all ingredients for yoghurt sauce in a bowl, taste to adjust seasoning & set aside.
\nTo make the pulbiber oil, heat a small pan on medium & add oil.
\nWhen hot, add chilli flakes & let it sizzle for 30 secs before stirring for another 30 secs then remove from heat.
\nTo assemble, spread 1 tbsp of sauce onto base of serving plate, arrange eggplant slices, spread remaining sauce on top, pour chilli oil & garnish accordingly (optional)<\/p>\n","protected":false},"excerpt":{"rendered":"