Hasselback Eggplant with Garlic-Yogurt Sauce

Name: Hasselback Eggplant with Garlic-Yogurt Sauce
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 1 large, eggplant; 2 teaspoons plus 2 teaspoons, kosher salt, divided; 1 cup jarred, piquillo peppers, patted dry and chopped coarse; 1 cup, walnuts, toasted; 3 tablespoons pomegranate, molasses; 7 , scallions, cut into 1-inch pieces; 5 tablespoons plus 10 tablespoons, panko bread crumbs, divided; 2 tablespoons Aleppo, pepper; 1 teaspoon, cumin; ¼ cup plus 2 tablespoons, extra virgin olive oil, divided; 1 tablespoon, lemon juice; 1 cup, Greek yogurt; 1 tablespoon, lemon juice; 1 , garlic clove, minced; 1 tablespoon chopped, fresh mint; 1 teaspoon, kosher salt; 12 , fresh mint leaves, torn into large pieces

Main Courses
Side Dishes
Africa & Middle-East
Middle Eastern
Fruits & Vegetables
Vegetables
Vegetarian

By Sasha Marx

A soft and creamy center. Crunchy, crispy edges. No, it’s not Halloween candy—it’s Hasselback eggplant.

SERVES 4 as an appetizer or 2 as a main dish

Hasselback Eggplant with Garlic-Yogurt Sauce

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