Baharat means "spices" in Arabic—and this Middle Eastern seasoning is loaded with them. The specific ingredients vary by region and even from family to family, but the warm, aromatic blend always starts with plenty of finely ground black pepper and includes paprika, cumin, coriander, cloves, nutmeg, cinnamon and often cardamom. You can make your own Baharat Spice Blend or buy it ready-made. Here, yogurt and cherry tomatoes cool the heat from the baharat and serrano peppers.

EatingWell Magazine, October 2021


Credit: Ryan Liebe

Recipe Summary

30 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F.

  • Cut each eggplant in half lengthwise. Score the inside of the eggplant in a cross-hatch pattern. Brush the cut surface with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper.

  • Place the eggplant, cut-side up, on a baking sheet. Roast until soft, about 45 minutes.

  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until golden brown, about 10 minutes. Add garlic, serranos, baharat and the remaining 1/4 teaspoon each salt and pepper; cook until fragrant, about 2 minutes.

  • Mix lime zest and juice in a small bowl.

  • To serve, spoon the lime mixture over the eggplant. Pile on the onion mixture and dollop with yogurt. Top with tomatoes and parsley.

Nutrition Facts

1 eggplant half & about 1/2 cup topping
231 calories; fat 12g; cholesterol 4mg; sodium 325mg; carbohydrates 28g; dietary fiber 10g; protein 6g; sugars 14g; niacin equivalents 2mg; saturated fat 2g; vitamin a iu 869IU; potassium 867mg.